Rating: 5 stars
2 Ratings
  • 1 star values: 0
  • 2 star values: 0
  • 3 star values: 0
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  • 5 star values: 2

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.

Sean Murphy
Recipe by Cooking Light May 2005

Gallery

Becky Luigart-Stayner

Recipe Summary

Yield:
2 servings (serving size: 1 filled crepe)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Combine first 6 ingredients in a saucepan over medium-low heat. Cook 4 minutes or until thoroughly heated, stirring occasionally.

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  • 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.

  • Note: Nutritional analysis includes Cinnamon Crepes.

Source

Beach Bistro/Anna Maria Island

Nutrition Facts

232 calories; calories from fat 16%; fat 4.2g; saturated fat 2.1g; mono fat 1.3g; poly fat 0.4g; protein 5g; carbohydrates 44.9g; fiber 4.2g; cholesterol 65mg; iron 1.4mg; sodium 51mg; calcium 61mg.
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