Ambrosia Crépes

Ingredients

Crepes

3 eggs
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

 

Ambrosia Filling

19 oz ( 1540 ml) can pineapple tidbits, well drained
10 oz (2 284 ml) can 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) orange, lemon or vanilla flavored firm yogurt

Directions

In a medium bowl, whisk together 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) crepe pan or skillet until very hot. (It is ready when a few drops of water skitter across the pan and evaporate quickly.) Grease pan or 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 into 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 crepe with spatula; place on wire rack to cool. Repeat procedure until all batter is used.

Filling: In a bowl, combine all ingredients. Chill to blend flavours. Place about 1/4 cup (50 ml) filling on each crepe and fold as desired. Garnish with fresh fruit and yogurt. Drizzle with maple syrup, if desired.

Makes: 9 servings (2 crepes per serving)

Preparation: 15 minutes

Cooking: 20 minutes

Refrigeration: 1 hour

Nutrients per serving:

Calories: 226
Protein: 6.4 g
Carbohydrate: 33.1 g
Fat: 8.2 g