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Sunshine crepes Recipe

   
 

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     Sunshine crepes

Category   Breakfast - Brunch
Sub Category   None
Servings   6
Preptime   1 hour

Ingredients
2/3 cup milk
2 eggs
1 Tbsp canola oil
1/2 cup all purpose flour
1 tsp sugar
1/4 tsp salt
Filling-
1 can (20 oz) crushed pineapple, drained
 
1 can (11 oz) mandarin oranges, drained
1 tsp vanilla extract
1 carton (8 oz) frozen whipped topping, thawed
Confectioners' sugar

Instructions
In a large bowl, beat the milk, eggs and oil. Combine the flour, sugar and salt; add to the milk mixture and mix well. Cover and refrigerate for 1 hour.
Coat an 8-inch 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 wire rack. Repeat with remaining batter, coating skillet as needed. When cool, stack crepes with waxed paper or paper towels in between.
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.


Originally Submitted
4/15/2011





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