Best 2 Sunshine Crepes Recipes
Welcome to the world of sunshine crepes, where each bite is a burst of flavor that will brighten your day! These thin, golden pancakes are the perfect canvas for a variety of sweet and savory fillings, from tangy lemon curd to creamy Nutella. Whether you're looking for a quick and easy breakfast, a decadent brunch dish, or a delightful dessert, sunshine crepes are the perfect solution.
Here are our top 2 tried and tested recipes!
SUNSHINE CREPES
"My family wanted just a light brunch and coffee this year for Christmas morning, so I whipped up these sweet and fruity crepes that were a big hit with everyone! To save even more time, use pre-made crepes," suggests Mary Hobbs, Campbell, Missouri.
Provided by Taste of Home
Time 30m
Yield 6 servings.
Number Of Ingredients 12
Steps:
- In a large bowl, whisk eggs, milk and oil. In another bowl, mix flour, sugar and salt; add to egg mixture and mix well. Refrigerate, covered, 1 hour., Heat a lightly greased 8-in. nonstick skillet over medium heat. Stir batter. Fill a 1/4-cup measure halfway with batter; pour into center of pan. Quickly lift and tilt pan to coat bottom evenly. Cook until top appears dry; turn crepe over and cook until bottom is cooked, 15-20 seconds longer. Remove to a wire rack. Repeat with remaining batter, greasing pan as needed. When cool, stack crepes between pieces of waxed paper or paper towels., For filling, in a large bowl, combine pineapple, oranges and vanilla; fold in whipped topping. Spread 1/3 cup over each crepe; fold into quarters. Dust with confectioners' sugar.
Nutrition Facts : Calories 299 calories, Fat 11g fat (7g saturated fat), Cholesterol 64mg cholesterol, Sodium 139mg sodium, Carbohydrate 43g carbohydrate (31g sugars, Fiber 1g fiber), Protein 5g protein.
SUNSHINE BREAKFAST CREPES
From Simple & Delicious - created by M. Hobbs You can use pre-made crepes if you don't want to make your own.
Provided by HokiesMom
Categories Breakfast
Time 1h30m
Yield 12 crepes, 6 serving(s)
Number Of Ingredients 10
Steps:
- In a large mixing bowl, beat the milk, eggs, and oil.
- Combine the flour, sugar and salt.
- Add to the milk mixture and mix well.
- Cover and refrigerate 1 hour.
- Coat an 8" non-stick skillet with non stick cooking spray; heat over medium heat.
- Stir crepe batter then pour 2 tbls into center of skillet.
- Lift and tilt pan to coat bottom evenly.
- Cook until top appears dry; turn and cook 15-20 seconds longer.
- Remove to wire rack.
- Repeat with remaining batter, coating skillet as needed.
- When cool, stack crepes with waxed paper in between.
- ***************Filling**************.
- In a large bowl, combine the pineapple, oranges and vanilla.
- Fold in whipped topping.
- Spoon 1/3 cup down the center of each crepe and roll up.
- Dust with confectioners' sugar.
Tips:
- For a fluffy batter: Make sure to whisk the eggs and milk vigorously before adding the dry ingredients. This will help incorporate air into the batter, which will result in a light and airy crepe.
- Don't overmix the batter: Overmixing the batter will make the crepes tough. Mix just until the ingredients are combined.
- Use a hot, greased pan: This will help the crepes cook evenly and prevent them from sticking.
- Cook the crepes for a short amount of time: Crepes should only be cooked for a minute or two per side. If you cook them for too long, they will become dry and brittle.
- Serve the crepes immediately: Crepes are best served fresh and warm. If you need to make them ahead of time, you can store them in the refrigerator for up to 2 days or in the freezer for up to 2 months.
Conclusion:
Crepes are a delicious and versatile dish that can be enjoyed for breakfast, lunch, or dinner. With a little practice, you can master the art of making crepes and impress your friends and family with your culinary skills. So what are you waiting for? Start cooking!
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