Berry-Filled Cinnamon Crepes

Becky Luigart-Stayner

Use any fresh fruit to stuff these lightly spiced crepes--a combination of pineapple, mango, and strawberries, for example. As the fruit filling cooks, be sure to stir gently so the delicate berries don't break apart. Start the crepe batter first, as the batter needs to chill for an hour; this relaxes the gluten in the flour so the crepes will be tender. Stack leftover cooked and cooled crepes between wax paper or paper towels to prevent sticking, place in a large zip-top plastic bag, and refrigerate up to five days, or freeze up to one month.

Yield: 2 servings (serving size: 1 filled crepe)
Recipe from Cooking Light

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Nutritional Information

Amount per serving
  • Calories: 232
  • Calories from fat: 16%
  • Fat: 4.2g
  • Saturated fat: 2.1g
  • Monounsaturated fat: 1.3g
  • Polyunsaturated fat: 0.4g
  • Protein: 5g
  • Carbohydrate: 44.9g
  • Fiber: 4.2g
  • Cholesterol: 65mg
  • Iron: 1.4mg
  • Sodium: 51mg
  • Calcium: 61mg

Ingredients

  • Filling:
  • 1/4 cup fresh raspberries
  • 1/4 cup fresh blueberries
  • 1/4 cup fresh blackberries
  • 1/4 cup quartered small strawberries
  • 1 tablespoon granulated sugar
  • 1 banana, cut into 1/2-inch slices
  • 2 Cinnamon Crepes
  • Powdered sugar (optional)

Preparation

  1. Combine first 6 ingredients in a saucepan over medium-low heat. Cook 4 minutes or until thoroughly heated, stirring occasionally.
  2. Place 1 Cinnamon Crepe on each of 2 plates; spoon about 1/2 cup fruit mixture in center of each crepe. Fold bottom edge of crepe (closest to you) over fruit; fold in both sides of crepe over fruit. Arrange, seam sides up, on plates. Sprinkle with powdered sugar, if desired.
  3. Note: Nutritional analysis includes Cinnamon Crepes.
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