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FRUITY CREPES

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Fruity Crepes

 


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Breakfast  Crepe 

INGREDIENTS

  • 12 crepes
  • 1 can (21 oz.) cherry pie filling
  • 1 can (8 oz.) chunk pineapple, well drained
  • 1/8 tsp. almond extract
  • Brown sugar
    •

DIRECTIONS

In a saucepan, combine pie filling, pineapple and almond extract. Heat through.


Down the center of each crepe, spoon 2 tablespoons of the hot filling.


Fold up sides.


Set on a hot serving plate. Sprinkle with brown sugar. Serve immediately.


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