Fruit Crepes Recipes

FRUIT 'N' CREAM CREPES

Steps:

• In a small bowl, combine the first 7 ingredients. Cover and refrigerate for 1 hour., In an 8-in. nonstick skillet, melt 1 teaspoon butter. Stir batter; pour about 2 tablespoons into the center of skillet. Lift and tilt pan to evenly coat bottom. Cook until top appears dry; turn and cook 15-20 seconds longer. Remove to a wire rack. Make 3 more crepes, adding remaining butter to skillet as needed., For filling, in a small bowl, beat the cream cheese, 3 tablespoons confectioners' sugar, milk and vanilla until smooth. Spread 1 rounded tablespoon on each crepe; top with 1/4 cup fruit and roll up. Sprinkle with remaining confectioners' sugar.

FRUIT CREPE KEBABS

Steps:

• Mix milk, egg yolks, and vanilla extract together in a large bowl. Stir in flour, sugar, and salt until well blended.
• Heat a crepe pan over medium heat. Coat with cooking spray. Pour about 1/4 cup batter into the pan and tip the spread batter to the edges. Cook until bubbles form on the top and edges are dry, 2 to 3 minutes. Flip and cook until other side is browned and edges are golden, 1 to 2 minutes more. Repeat with remaining batter.
• Let crepes cool. Cut lengthwise into strips 1 to 2 inches wide. Wrap strawberries, bananas, peaches, and kiwi in the crepe strips and thread wrapped fruits onto skewers.

FRUIT MILLE CREPE RECIPE BY TASTY

Steps:

• Whisk together eggs, sugar and salt.
• Sift in flour and mix. Add melted butter and mix.
• Then gradually add the milk until no clumps remain.
• In a nonstick skillet over medium heat, pour ¼ cup (60 ml) of crepe batter, and tip the pan in a circular motion to cover the entire bottom surface. Cook until the bottom surface of crepe begins to brown, then flip.
• Repeat until all of the crepe batter is used. Cool crepes.
• Combine cream cheese and sugar and whisk. Add gelatin and whisk until smooth.
• Add whipped cream and mix well.
• Stack crepes on top of each other, with cream and fruits (strawberry, kiwi, banana) between each layer.
• Wrap cake in plastic. Refrigerate for 4 hours.
• Top with sifted powdered sugar (optional).
• Enjoy!

QUICK N' EASY FRUIT CREPES

Steps:

• Spray non-stick on pan, and heat on medium heat.
• Combine all ingredients in a measuring cup.
• When pan is ready (water droplets thrown on it should sizzle), pour on crepe batter until desired size. (Swivel the pan a little to spread out the batter a bit).
• Once the edges have changed colour and firmed up, flip the crepe and leave on the other side for about 10 seconds.
• Cover with fruit topping and whipped cream.
• Fruit Topping Suggestion: Combine frozen fruit in pot with water and sugar (You can use fresh fruit too, I just happen to have a lot of frozen fruit handy.).
• Heat on medium high heat (while you are making the crepes).
• When it's heated you can either leave as is or puree it.

FRESH FRUIT FILLED CREPES

Steps:

• Break eggs into a medium bowl and whisk together.
• Add milk, vanilla extract, and whisk into the eggs.
• Slowly add the sifted flour while continually whisking to prevent lumps.
• Add the salt, then whisk in the cooled melted butter.
• Let the batter rest for 30 minutes.
• Heat a non-stick 8 to 10 inch pan on medium high heat. Spray lightly with cooking oil.
• Ladle in about 1/4 to 1/3 cup of batter and swirl to coat the pan bottom.
• Fry for 45 to 60 seconds until slightly browned and the edges are starting to curl, then flip the crepe and fry for another 15 to 25 seconds. Remove to a plate. Continue with the remainder of the batter, spraying with a little cooking spray between crepes.
• Fill with topping of choice.

CHOCOLATE HAZELNUT FRUIT CREPES

Steps:

• Spread 1/4 cup of chocolate hazelnut spread onto each crepe. Arrange 1 sliced banana down the center of each one. Roll up, and place in a warm skillet over medium heat. Let them warm up for about 90 seconds. Transfer to plates, and serve topped with whipped cream.