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
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 skillet lightly with oil or shortening. Raise pan from heat with one hand and with the other 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. Lift cooked crepe with spatula onto wire rack to cool. Repeat procedure until all batter is used.
Makes about 18 crepes.
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
Combine all ingredients. Chill to blend flavours. Place about ¼ cup (50 mL) filling on each crepe, fold as desired. Garnish with more fresh fruit and yogurt. Drizzle with maple syrup, if desired.
Makes 4 cups (1 L).
Tip: Crepes can be made ahead of time and frozen. Stack cooled crepes with sheets of waxed paper between each. Place cooled crepe stack in resealable freezer bag and freeze until needed.
Preparation: 15 minutes
Cooking: 20 minutes
Carbohydrates: 28 g
Protein: 7 g
Fat: 8 g
Sodium: 105 mg