Ambrosia Crêpes RecipeAn egg and flour crêpe filled with pineapple makes a gourmet weekend breakfast or light lunch.
1 cup all-purpose flour
1-1/2 cups milk
3 tbsp melted butter, cooled
Oil or butter
1 can (19 oz.) pineapple tidbits, well drained
2 cans (10 oz.) mandarin orange segments, drained or 1-1/2 cups halved orange segments
1/2 cup sweetened flaked coconut
3/4 cup firm orange, lemon, vanilla flavoured, or Greek yogurt
Step 1: In medium bowl, whisk eggs and salt. Whisk in flour, milk and butter until smooth. Cover and refrigerate for at least 1 hour.
Step 2: Stir batter before using. Heat 7″ or 8″ crêpe pan or skillet until very hot (when a few drops of water skitter across the pan and evaporate quickly). Grease skillet lightly with oil. Raise pan from heat with one hand and with the other hand, pour about 3 tbsp batter all at once into pan. As you pour, tilt pan so that batter forms a thin film across 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.
Step 1: In large bowl, stir together all ingredients. Chill to blend flavours. Place about 1/4 cup filling on each crêpe; fold as desired. Drizzle with maple syrup.
Makes about 18 crêpes
Note: 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.