A lovely dessert was made with orange-flavored crepes and a light vanilla-pineapple cream. If desired, garnish with orange segments and pineapple chunks after sprinkling with powdered sugar.
| Prep Time: | 30 mins |
| Cook Time: | 15 mins |
| Additional Time: | 30 mins |
| Total Time: | 1 hr 15 mins |
| Servings: | 8 |
| Yield: | 8 servings |
Ingredients
- 1 ½ cups milk
- ½ cup orange juice
- 4 large eggs
- 3 tablespoons unsalted butter, melted
- 1 teaspoon vanilla extract
- 1 ½ cups all-purpose flour
- 1 tablespoon white sugar
- 1 tablespoon grated orange zest
- ½ teaspoon salt
- 1 pint heavy cream
- ¼ cup white sugar
- 1 (3.4 ounce) package instant vanilla pudding mix
- 1 (8 ounce) can crushed pineapple, drained
Instructions
- Add crepe ingredients to a blender in the following order: milk, orange juice, eggs, melted butter, vanilla, flour, sugar, orange zest, and salt. Blend until smooth, 15 to 20 seconds.
- Refrigerate batter for at least 30 minutes, up to overnight.
- Preheat a nonstick 8-inch pan over medium heat. Add 1/4 cup batter to the hot pan. Immediately move the pan from side to side to form batter into an even circle. Cook for 1 to 2 minutes per side. Remove to a plate and repeat to cook remaining crepes.
- Whip cream and sugar for filling with an electric mixer until stiff peaks form. Add instant pudding mix and blend until well combined. Mix in drained pineapple.
- Assemble cake by placing one crepe on a serving plate. Use a spoon to spread 1 tablespoon filling into a thin layer over the crepe. Continue layers with remaining crepes and filling.
Nutrition Facts
| Calories | 488 kcal |
| Carbohydrate | 47 g |
| Cholesterol | 190 mg |
| Dietary Fiber | 1 g |
| Protein | 9 g |
| Saturated Fat | 18 g |
| Sodium | 395 mg |
| Sugars | 25 g |
| Fat | 30 g |
| Unsaturated Fat | 0 g |