Ambrosia Crêpes

9 Servings

prep. time 15 min.

cook time 20 min.

Print Version

Nutrients per Serving

Calories

202

Fat

8 g

Saturated Fat

5 g

Trans Fat

0 g

Sodium

105 mg

Carbohydrate

28 g

Fibre

2 g

Sugars

6 g

Protein

7 g

Ingredients

Crêpes

eggs

1/4 tsp

1 mL

salt

1 cup

250 mL

all purpose flour

1-1/2 cup

375 mL

milk (1%)

3 tbsp

45 mL

butter, melted and cooled

Ambrosia Filling

3/4 cup

175 mL

low fat lemon, orange or vanilla flavoured yogurt

1/2 cup

125 mL

sweetened flaked coconut

1 can

(19 oz/540 mL) pineapple tidbits, well drained

2 cans

(10 oz/284 mL) mandarin orange segments, well drained

Method

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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).

Notes

Instead of canned mandarin oranges, 1-1/2 cups (375 mL) halved orange segments can be used. Crêpes can be made ahead and frozen. Stack cooled crêpes, separated with waxed paper. Place cooled crêpe stack in resealable freezer bag and freeze for up to three months.

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