Mango-Pineapple Tortilla Crepes

1. 1

   Bring 1/4 cup syrup just to boil in large skillet on medium-high heat.

2. 2

   Add fruit; stir to evenly coat with syrup.

3. 3

   Cook 5 min.

4. 4

   or until softened, stirring frequently.

5. 5

   Remove from heat; cover to keep warm.

6. 6

   Whisk eggs, milk and remaining syrup in 9-inch pie plate until blended.

7. 7

   Heat separate large skillet sprayed with cooking spray on medium heat.

8. 8

   Dip 1 tortilla in egg mixture, turning to evenly coat both sides of tortilla; shake gently over pie plate to let excess egg mixture drip off.

9. 9

   Add to hot skillet; cook 20 to 30 sec.

10. 10

    on each side or until lightly browned on both sides.

11. 11

    Transfer to plate.

12. 12

    Repeat with remaining tortillas, stacking on plate to keep warm until ready to use.

13. 13

    Spread tortillas with cream cheese product.

14. 14

    Spoon 2 Tbsp.

15. 15

    fruit mixture onto each tortilla; roll up.

16. 16

    Place, seam sides down, on platter.

17. 17

    Top with remaining fruit mixture and Cool Whip.

* Per serving · 4 servings · Values may vary.

No additional tips available.