Sunshine Crepes

Forget going out to eat or ordering takeout every time you crave Mediterranean food. Try making Sunshine Crepes at home. This recipe serves 6 and costs $1.03 per serving. One serving contains 293 calories, 6g of protein, and 10g of fat. This recipe from Taste of Home has 210 fans. From preparation to the plate, this recipe takes about 30 minutes. Head to the store and pick up eggs, vanillan extract, canolan oil, and a few other things to make it today. Plenty of people really liked this side dish. All things considered, we decided this recipe deserves a spoonacular score of 36%. This score is not so outstanding. Confession #145: I have a thing for crêpes…Easy Nutella Crêpes, Sunshine Dog, and Liquid Sunshine are very similar to this recipe.

Servings: 6

Preparation duration: 15 minutes

Cooking duration: 15 minutes

 

Ingredients:

Equipment:

Cooking instruction summary:

Directions 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. 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. 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. Originally published as Sunshine Crepes in Simple & DeliciousNovember/December 2007, p38 Nutritional Facts 2 crepes equals 302 calories, 11 g fat (8 g saturated fat), 75 mg cholesterol, 136 mg sodium, 43 g carbohydrate, 1 g fiber, 5 g protein. Diabetic Exchanges: 2 starch, 2 fat, 1 fruit. Print Add to Recipe Box Email a Friend

 

Step by step:

1. In a large bowl, beat the milk, eggs and oil.

2. Combine the flour, sugar and salt; add to milk mixture and mix well. Cover and refrigerate for 1 hour.

3. 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.

4. 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.

5. 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.

Nutrition Information:

covered percent of daily need