| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Fruits | 1 | Servings | ||
INGREDIENTS
| 4 | Crepes | |
| 1 | cn | (16-oz.) fruit cocktail |
| 1 | cn | Frozen dessert topping – thawed |
| 1 | sm | Ripe banana sliced |
| 1/2 | c | Miniature marshmallows |
| 1/3 | c | Shredded coconut |
INSTRUCTIONS
Drain fruit, reserve 3 T. of juice and 1/2 cup fruit cocktail. Notes: By AnnMarie Stauffer, Nesquehoning. The Times News, PA Combine remaining fruit dessert topping, banana, marshmallow, coconut and reserved juice. Mix lightly 1/2 cup fruit mixture to fill each crepe. Garnish with additional topping and fruit. To freeze crepes stack with waxed paper between. Wrap in heavy foil or freezer paper. Will keep 3 months frozen. Thaw at room temperature. Heat in a 350° oven 10-15 minutes. Serves 4. Posted to recipelu-digest by ncanty@juno.com (Nadia I Canty) on Mar 9, 1998
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