Becky Luigart-Stayner
Yield
2 servings (serving size: 1 filled crepe)

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.

How to Make It

Step 1

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

Step 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.

Step 3

Note: Nutritional analysis includes Cinnamon Crepes.

Beach Bistro/Anna Maria Island

Ratings & Reviews

Reuscher2010's Review

Trish2011
June 10, 2012
One of my favorite desserts, especially when fresh berries are in season. Also great with Nutella! Cooking the crepes extra thin takes some practice, but it's worth the trouble. These are delicious!

Trish2011's Review

Reuscher2010
January 22, 2012
I love these. However, I use the store bought crepes and just make the filling, I use only strawberries, blueberries and bananas to keep the cost reasonable. Even with those changes these crepes are wonderful.