Create a light brunch to serve with your coffee!
Ingredients
2 large eggs
2/3 cup 2% milk
1 tablespoon canola oil
1/2 cup all-purpose flour
1 teaspoon sugar
1/4 teaspoon salt
Filling:
1 can (20 ounces) crushed pineapple, drained
1 can (11 ounces) mandarin oranges, drained
1 teaspoon vanilla extract
1 carton (8 ounces) frozen whipped topping, thawed
Confectioners’ sugar
Directions
-In a large bowl, whisk eggs, milk and oil. In another bowl, mix flour, sugar and salt; add to egg mixture and mix well. Refrigerate, covered, 1 hour.
-Heat a lightly greased 8-in. nonstick skillet over medium heat. Stir batter. Fill a 1/4-cup measure halfway with batter; pour into center of pan. Quickly lift and tilt pan to coat bottom evenly. Cook until top appears dry; turn crepe over and cook until bottom is cooked, 15-20 seconds longer. Remove to a wire rack. Repeat with remaining batter, greasing pan as needed. When cool, stack crepes between pieces of waxed paper or paper towels.
-For filling, in a large bowl, combine pineapple, oranges and vanilla; fold in whipped topping. Spread 1/3 cup over each crepe; fold into quarters. Dust with confectioners’ sugar.
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