Sunshine Breakfast Crepes
Total Time: 1 hr 30 mins
Preparation Time: 30 mins
Cook Time: 1 hr
Ingredients
- 2/3 cup milk
- 2 eggs
- 1 tablespoon canola oil
- 1/2 cup all-purpose flour
- 1 teaspoon sugar
- 1/4 teaspoon salt
- 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
Recipe
- 1 in a large mixing bowl, beat the milk, eggs, and oil.
- 2 combine the flour, sugar and salt.
- 3 add to the milk mixture and mix well.
- 4 cover and refrigerate 1 hour.
- 5 coat an 8" non-stick skillet with non stick cooking spray; heat over medium heat.
- 6 stir crepe batter then pour 2 tbls into center of skillet.
- 7 lift and tilt pan to coat bottom evenly.
- 8 cook until top appears dry; turn and cook 15-20 seconds longer.
- 9 remove to wire rack.
- 10 repeat with remaining batter, coating skillet as needed.
- 11 when cool, stack crepes with waxed paper in between.
- 12 ***************filling**************.
- 13 in a large bowl, combine the pineapple, oranges and vanilla.
- 14 fold in whipped topping.
- 15 spoon 1/3 cup down the center of each crepe and roll up.
- 16 dust with confectioners' sugar.
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