Ingredients

• For Crepes
• 3 - eggs
• 2 ml (1/2 tsp) - salt
• 250 ml (1 cup) - all-purpose flour
• 375 ml (1.5 cups) - milk
• 45 ml (3 tbsp) - melted butter
• For Ambrosia Filling
• 1 540 ml can - pineapple tit-bits, well drained
• 2 (284 ml) cans - mandarin orange segments, drained, or 375 ml (1.5 cups) - halved orange segments
• 125 ml (1/2 cup) - sweetened flaked coconut
• 175 ml (3/4 cup) - orange, lemon or vanilla flavored firm yogurt

How to Make Ambrosia Crepes

• 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 17 or 20 cm (7 or 8-inch) 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 45 ml (3 tbsp) 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 the 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.
• For filling:
• In a bowl, combine all ingredients.
• Chill to blend flavours.
• Place about 50 ml (1/4 cup) filling on each crepe and fold as desired.
• Garnish with fresh fruit and yogurt.
• Drizzle with maple syrup, if desired.