Pineapple and Raspberry Crepes
To make crepe batter, sift flour and salt into a bowl. In another bowl, beat together milk and eggs, add butter. Pour mixture over the flour, beat until smooth; let stand for 1 hour. To make crepes, use a little oil to grease an 8” nonstick skillet and place over medium-high heat.
Ladle in 3 tablespoons batter. Tilt skillet so batter coats entire bottom of pan.
Cook crepe until set and lightly browned on 1 side; turn crepe over to brown other side.
Remove and keep warm while cooking the remaining 7 crepes. To make filling, gently fold 1 cup each of pineapple and raspberries into whipped topping. To assemble, place 1/4 cup filling down center of each crepe and gently roll up to enclose filling.
Place 2 crepes on each individual dessert plate.
Sprinkle with remaining 1/2 cup each pineapple and raspberries, dividing equally. Dust with powdered sugar; garnish with mint sprigs.
- ½ cup flour
- Pinch of salt
- 1 tbsp butter, melted and cooled slightly
- 1 ½ cups diced Del Monte® Gold® Extra Sweet Pineapple, divided
- 1 ½ cups raspberries, divided
- 1 cup prepared whipped topping
- Powdered sugar, for dusting
- 1 cup milk
- 2 eggs
- 4 mint sprigs