Ambrosia Crepes

Recipe by
Total Time:
15-30 minutes
Serves: 4
Nutrition facts:

240 calories, 9 grams fat

Category: Festive Recipe
Difficulty: Medium

Take a look at more Dessert Recipes. You may also want to try Dal Ke Jamun, Baked Mawa Gujiya , Moong Dal Obbattu, Mango Custard with Vanilla Creme

Rate This Recipe


  • 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.