Sunday, August 26, 2012

Tropical Morning Crepes

These crepes are so easy to make, and since I cram as many new recipes into each monthly planning as I can, it can take a little bit to work them back into the schedule.  And boy is my family happy to see them on the breakfast table.  They are very light tasting, and one of my more favorite crepes to make.  This also makes a really good stand alone dessert even without the crepe.  Just put the filling in a small dish and you're good to go! 



  • 2 large eggs
  • 2/3 cups 2% milk
  • 1/2 cup all purpose flour
  • 2 tsp sugar
  • 1/4 tsp salt
  • 1 tsp vanilla extract

For the Filling:

  • 1 20 ounce can crushed pineapple, drained
  • 1 11 ounce can mandarin oranges, drained
  • 1 8 ounce carton frozen whipped cream topping, thawed


  • In a large bowl, beat the eggs with the milk.  Add the flour, sugar, vanilla, and salt and mix until well combined.  Cover with plastic wrap and refrigerate for 1 to 2 hours.

To make the crepes:

  • Remove batter from refrigerator and stir it a couple times.  
  • Coat an 8-inch non stick frying pan with cooking spray and place over medium heat. 
  •  For each crepe, drop batter onto the pan in 2 Tbsp portions.  
  • Tilt the pan so the batter spreads to evenly coat the bottom of the pan.  
  • Cook until the top appears dry and the edges start to curl.  
  • Carefully flip and cook the other side 20 seconds.  
  • If serving all crepes at once, keep the finished crepes in a preheat oven at around 170F degrees, placing wax paper between each crepe to prevent sticking.

To make the filling:

  • Mix together the pineapple and oranges in a large bowl.  Fold in the whipped topping.
  • Now, spread about 1/3 cup of the filling over one half of each crepe.  fold and top with additional whipped topping or dust with powdered sugar.

Servings:  6 

Source: In numerous Taste of Home cookbooks

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