Number of servings :
Type of meal : | Desserts | Desserts
Special diet :
1/2 tsp (2 mL) salt
1 cup (250 mL) all-purpose flour
1-1/2 cups (375 mL) milk
3 tbsp (45 mL) melted butter, cooled
Oil or shortening
1 can (19 oz/540 mL) pineapple tidbits, well drained
2 cans (10 oz/284 mL) mandarin orange segments, drained OR 1-1/2 cups (375 mL) halved orange segments
1/2 cup (125 mL) sweetened flaked coconut
3/4 cup (175 mL) firm orange, lemon, or vanilla flavoured yogurt
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 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.
To make Ambrosia Filling: In large bowl, 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 about 18 crêpes.
Imported on 2011-01-20 16:41:26 — Original ID:752