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Ambrosia Crêpes |
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Nutrients per serving |
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2 crêpes |
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Calories |
200 |
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Fat |
8 g |
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Saturated |
4.5 g |
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+ trans |
0 g |
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Sodium |
105 mg |
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Carbohydrate |
28 g |
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Fibre |
2 g |
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Sugars |
6 g |
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Protein |
7 g |
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Crêpes |
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3 |
eggs |
3 |
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½ tsp |
salt |
2 mL |
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1 cup |
all purpose flour |
250 mL |
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1 ½ cups |
milk |
375 mL |
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3 tbsp |
melted butter, cooled |
45 mL |
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Ambrosia Filling |
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1 can |
(19 oz/540 mL) pineapple tidbits, well drained |
1 can |
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2 cans |
(10 oz/284 mL) mandarin orange segments, drained or 1-1/2 cups (375 mL) halved orange segments |
2 cans |
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½ cup |
sweetened flaked coconut |
125 mL |
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¾ cup |
firm orange, lemon or vanilla flavoured yogurt |
175 mL |
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To Make Crêpes:
In medium bowl, whisk eggs and salt. Whisk in flour, milk and butter until smooth. Cover and refrigerate for at least 1 hour.
Stir batter before using. Heat a 7 or 8-inch (17 or 20 cm) crêpe pan or skillet until very hot. It is ready when a few drops of water skitter across the pan and evaporate quickly. Grease skillet lightly with oil or shortening.
Raise pan from heat with one hand and with the other hand pour about 3 tbsp (45 mL) batter all at once into pan. As you pour, turn and tip pan several times so that batter forms a thin film over bottom. Cook over medium heat until top is set, about 30 seconds. Loosen edges, turn over and cook a few seconds.
Lift cooked crêpe with spatula onto wire rack to cool. Repeat procedure until all batter is used. Makes about 18 crêpes.
To Make Ambrosia Filling:
Combine all ingredients. Chill to blend flavours.
Place about 1/4 cup (50 mL) filling on each crêpe, fold as desired. Garnish with more fresh fruit and yogurt. Drizzle with maple syrup, if desired. Makes 4 cups (1 L).
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Tip
Crêpes can be made ahead of time and frozen. Stack cooled crêpes with sheets of waxed paper between each. Place cooled crêpe stack in resealable freezer bag and freeze until needed.
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Nutrition Fact
“A” is for attractive skin
Every day, skin cells fight off all kinds of pollutants from the environment but fortunately, vitamin A helps to protect us. In fact, vitamin A is essential in keeping skin healthy. A serving of two eggs contains 16% of the recommended daily intake of vitamin A.
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