Ingredients Jump to Instructions ↓

  1. 2/3 cup milk

  2. 2 eggs

  3. 1 tablespoon canola oil

  4. 1/2 cup all-purpose flour

  5. 1 teaspoon sugar

  6. 1/4 teaspoon salt


  8. 1 can (20 ounces) crushed pineapple, drained

  9. 1 can (11 ounces) mandarin oranges, drained

  10. 1 teaspoon vanilla extract

  11. 1 carton (8 ounces) frozen whipped topping, thawed

  12. Confectioners' sugar

Instructions Jump to Ingredients ↑

  1. Sunshine Crepes Recipe photo by Taste of Home 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.


Send feedback