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Prep Time: 15 Minutes Cook Time: 0 Minutes |
Ready In: 15 Minutes Servings: 6 |
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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,â suggests Mary Hobbs, Campbell, Missouri. Ingredients:
2/3 cup milk |
2 eggs |
1 tablespoon canola oil |
1/2 cup king arthur unbleached 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, beat the milk, eggs and oil. Combine the flour, sugar and salt; add to milk mixture and mix well. Cover and refrigerate for 1 hour.
2. Coat an 8-in. nonstick skillet with cooking spray; heat over medium heat. Stir crepe batter; pour 2 tablespoons into center of skillet. Lift and tilt pan to coat bottom evenly. Cook until top appears dry; turn and cook 15-20 seconds longer. Remove to a wire rack. Repeat with remaining batter, coating skillet as needed. When cool, stack crepes with waxed paper or paper towels in between.
3. For filling, in a large bowl, combine the pineapple, oranges and vanilla; fold in whipped topping. Spoon 1/3 cup down the center of each crepe; roll up. Dust with confectioners' sugar. Yield: 6 servings.
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