| 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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