Holly Hidell with the Georgia Egg Commission showed us a delicious tropical crepe on Eyewitness News Midday.
1 cup self-rising flour
1/4 teaspoon salt
1 tablespoon powdered sugar
2 eggs, beaten
1/2 teaspoon lemon juice
1 teaspoon coconut flavoring
1 tablespoon oil
1 cup orange juice (not from concentrate)
5 (4 oz.) containers banana pudding
1 (64 oz.) container tropical fruit salad (in extra light syrup)
1 (8 oz.) container vanilla yogurt
10 tablespoons pureed watermelon (no seeds)
1 cup lemon zest (finely grated)
1/2 cup crushed macadamia nuts (finely crushed)
In a large mixing bowl, combine flour, salt and sugar, mix well.
Add eggs, lemon juice, coconut flavoring, oil and orange juice. Using a wire whisk, beat mixture until smooth.
Lightly grease and heat a non-stick, flat-bottom skillet. Pour in 1/4 cup batter and quickly tip pan to spread batter around.
Cook until done (about 20 seconds) on underside. Flip over and cook for 3 seconds.
Place a paper towel onto a platter, turn first crepe onto paper towel. Continue cooking crepes; stack crepes between paper towels.
To fill crepes, place crepe onto a plate. Fill the center of crepe with pudding and top with chopped tropical fruit. Start at one side of crepe and roll. Spoon watermelon sauce over crepe and sprinkle with lemon zest and macadamia nuts.
Nutritional Analysis per serving: Calories 300, protein 6g, carbohydrates 48g, fat 11g (3g saturated), cholesterol 39mg, sodium 336mg, calcium 131mg.