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Sunshine Crepes
"My family wanted just a light brunch and coffee this year for Christmas morning, so I whipped up these sweet and fruity crepes that were a big hit with everyone! To save even more time, use pre-made crepes,” suggests Mary Hobbs, Campbell, Missouri.
Ingredients
- 2 large eggs, room temperature
- 2/3 cup 2% milk
- 1 tablespoon canola oil
- 1/2 cup all-purpose flour
- 1 teaspoon sugar
- 1/4 teaspoon salt
- FILLING:
- 1 can (20 ounces) crushed pineapple, drained
- 1 can (11 ounces) mandarin oranges, drained
- 1 teaspoon vanilla extract
- 1 carton (8 ounces) frozen whipped topping, thawed
- Confectioners' sugar
Directions
- 1. In a large bowl, whisk eggs, milk and oil. In another bowl, mix flour, sugar and salt; add to egg mixture and mix well. Refrigerate, covered, 1 hour.
- 2. Heat a lightly greased 8-in. nonstick skillet over medium heat. Stir batter. Fill a 1/4-cup measure halfway with batter; pour into center of pan. Quickly lift and tilt pan to coat bottom evenly. Cook until top appears dry; turn crepe over and cook until bottom is cooked, 15-20 seconds longer. Remove to a wire rack. Repeat with remaining batter, greasing pan as needed. When cool, stack crepes between pieces of waxed paper or paper towels.
- 3. For filling, in a large bowl, combine pineapple, oranges and vanilla; fold in whipped topping. Spread 1/3 cup over each crepe; fold into quarters. Dust with confectioners' sugar.
Nutrition Facts
2 crepes: 299 calories, 11g fat (7g saturated fat), 64mg cholesterol, 139mg sodium, 43g carbohydrate (31g sugars, 1g fiber), 5g protein.
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