Sunnys Fake Crepes Recipes

FAKE CREPES

Steps:

• Divide the chocolate hazelnut spread among the tortillas and spread evenly over half of the surface of each.
• On a griddle or in a large skillet over medium heat, melt 2 tablespoons of the butter until bubbly. Add 1 or 2 of the tortillas, spread-side up, to the griddle. Spread 1/3 cup marshmallows in an even, single layer over the chocolate spread on each tortilla. Cook until the tortillas bubble in the pan and turn light golden brown on the bottom.
• Using a spatula, quickly fold the uncovered half of the tortilla over the marshmallows, making a half-circle. Press on the top of the tortillas gently to seal. When the marshmallows are slightly melted and spongy, flip the crepe and let stand in the pan until the underside is just hot; do not overcook.
• Transfer the crepes to a cutting board and let stand for 1 minute. Repeat with the remaining butter, tortillas, and marshmallows.
• To serve, put the chopped hazelnuts on a plate. Cut the crepes in half crosswise, and then quickly press the cut side and round edges into the nuts to adhere. Sprinkle additional nuts over the top and serve immediately garnished with banana slices, if desired.

SUNSHINE CREPES

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.