Sunshine Breakfast Crepes
- Ready In:
- 1hr 30mins
- Ingredients:
- 10
- Yields:
-
12 crepes
- Serves:
- 6
ingredients
-
CREPES
- 2⁄3 cup milk
- 2 eggs
- 1 tablespoon canola oil
- 1⁄2 cup all-purpose flour
- 1 teaspoon sugar
- 1⁄4 teaspoon salt
-
FILLING
- 1 (20 ounce) can crushed pineapple, drained
- 1 (11 ounce) can mandarin oranges, drained
- 1 teaspoon vanilla extract
- 1 (8 ounce) carton frozen whipped topping, thawed
directions
- In a large mixing bowl, beat the milk, eggs, and oil.
- Combine the flour, sugar and salt.
- Add to the milk mixture and mix well.
- Cover and refrigerate 1 hour.
- Coat an 8" non-stick skillet with non stick cooking spray; heat over medium heat.
- Stir crepe batter then pour 2 tbls 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 wire rack.
- Repeat with remaining batter, coating skillet as needed.
- When cool, stack crepes with waxed paper in between.
- ***************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 and roll up.
- Dust with confectioners' sugar.
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RECIPE SUBMITTED BY
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