Best 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.

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.

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.

TROPICAL FRUIT CREPES WITH VANILLA BEAN AND RUM BUTTER SAUCE

Steps:

• For crepes:
• Combine all ingredients in blender. Blend until smooth. DO AHEAD: Crepe batter can be made 4 hours ahead. Cover and refrigerate. Reblend before using.
• Line plate with paper towel or parchment paper. Heat 9-inch-diameter nonstick skillet with 7-inch-diameter bottom over medium heat. Add 2 tablespoons crepe batter to skillet; tilt and swirl skillet to spread batter evenly over bottom. Cook until center of crepe is cooked through and edges are lightly browned, about 1 minute. Run spatula around crepe and invert onto prepared paper-towel-lined plate. Repeat with remaining batter, placing paper towels or parchment paper between crepes. DO AHEAD: Can be made 1 day ahead. Cover and refrigerate.
• For rum butter sauce:
• Using electric mixer, beat sugar, butter, and salt in medium bowl until fluffy, about 2 minutes. Gradually add rum and beat until well blended. DO AHEAD: Can be made 1 day ahead. Cover and refrigerate.
• For tropical fruit:
• Melt butter in large nonstick skillet over medium-high heat. Add pineapple to skillet and scrape in seeds from vanilla bean; add bean. Add sugar and salt; stir until sugar dissolves and pineapple and pan juices are lightly browned, about 4 minutes. Stir in lime juice. Remove from heat. DO AHEAD: Can be made 2 hours ahead. Let stand at room temperature.
• Preheat oven to 300°F. Place crepe stack (with paper towels between crepes) on rimmed baking sheet. Cover baking sheet with foil; warm crepes in oven until heated through, about 15 minutes. Place rum butter sauce mixture in small saucepan; heat over medium heat until melted and smooth, stirring occasionally. Rewarm tropical fruit mixture over medium heat, stirring occasionally, about 3 minutes. Stir in papaya and mango.
• Place 1 crepe on plate, browned side down. Spoon 2 teaspoons rum butter sauce over crepe, then fold crepe into quarters. Repeat with 2 more crepes on same plate. Spoon tropical fruit over. Repeat with remaining crepes, rum butter sauce, and tropical fruit, placing 3 crepes on each of 6 plates. Spoon any remaining rum butter sauce over crepes and serve.

FRUIT CREPES

Steps:

• In a large bowl, combine the egg whites, milk and oil. Combine flour and salt; add to milk mixture and mix well. Cover and refrigerate for 1 hour., In a large saucepan, heat marmalade until melted; remove from the heat. Fold in berries and sugar substitute; set aside. In a small bowl, combine sour cream and cinnamon; set aside. , Heat an 8-in. nonstick skillet coated with cooking spray; add 2 tablespoons batter. Lift and tilt pan to evenly coat bottom. Cook until top appears dry and bottom is light brown. Remove to a wire rack. Repeat with remaining batter. , Spread each crepe with 1 tablespoon sour cream mixture; roll up and place in an ungreased 11x7-in. baking dish. Spoon fruit mixture over top. Bake, uncovered, at 375° for 15 minutes.

FRUIT AND CHEESE BLINTZ OR BREAKFAST CREPES

Steps:

• Combine cottage cheese, yogurt and berries (optional) and set aside.
• Combine eggs, milk, flour, oil and salt, beat until well mixed.
• Heat a lightly greased 8 inch skillet to spread batter.
• Prepare squares of wax paper to transfer cooked crepes.
• Remove well heated skillet from heat and spoon in about 3-4 tablespoons of batter.
• Lift and tilt the skillet to evenly spread the batter around the pan.
• Return to heat and brown on one side.
• Invert over to waxed paper and remove crepe.
• Repeat with remaining batter, occasionally re-grease.
• Spoon 1/6 of filling into the middle of each prepared crepe and roll. This recipe produces thin rolls, adding optional fruit or additional fruit will make them more bulky. (Some times it's fun to lay out the crepes, the filling and other ingredients out, to create your own "fajita" style meal.).

CANYON RANCH BERRY FRUIT CREPES

Steps:

• In a medium bowl, beat eggs until smooth. Add milk, salt, 1/4 cup oil and flour and mix well, until mixture resembles thin pancake batter. Heat 1 tsp oil in a nonstick sauté or crepe pan over medium heat. Pour 3 tbsp batter into the pan and immediately tilt and gently rotate the pan to coat the entire bottom. Cook until the edges begin to turn brown and the top is firm to the touch. Loosen edges and flip crepe. Cook 15 to 20 seconds more and remove. Repeat for remaining crepes. To keep crepes warm, place on a plate and cover with a kitchen towel. Combine ricotta, sugar, zest, and cinnamon in a medium bowl and mix well. Place 1 crepe on a flat surface. Spread 1 heaping tbsp filling in center of crepe. Top with 2 tbsp berries and roll. Repeat for all crepes. *Canyon Ranch uses organic berries because conventionally grown ones contain high amounts of pesticides. In addition, organic berries have higher levels of flavonoids (cancer-fighting substances) than conventional ones.

CREPES WITH HOMEMADE FRUIT SYRUP

Steps:

• 1. Put the blackberries, sugar, and 1 ounce of water in a pot. Bring to a boil, then reduce heat and simmer until the mixture has reached a syrupy consistency, about 10 minutes.
• 2. Meanwhile, sift the flour and salt into a medium mixing bowl.
• 3. Whisk the beaten eggs and milk together and pour them into the flour mixture.
• 4. Whisk in the melted butter, then strain the mixture through a fine mesh sieve to remove any lumps.
• 5. Place a nonstick pan over medium heat. Melt the pat of butter, then pour in enough batter to cover the surface of the pan. Cook until golden brown, about 1 minute on each side.
• 6. Fold the crepe in half, pour syrup over, and serve.

FRITTATA, FRUIT STUFFED CREPES, MANGO AND ARUGULA SALAD WITH BALSAMIC VINAIGRETTE DRESSING

Steps:

• Slice the mushrooms, dice the onions, chop the olives and grate the cheese. In a non-stick skillet add the 3 tablespoons of olive oil and saute the onions then add the mushrooms. Cook until there is no moisture. Add salt, pepper and olives. Add the cheese and 4 eggs and lower the flame. Cook for 1 minute and put skillet in a 375 degree F preheated oven until the frittata sets.
• Mix 1 egg, the flour, milk, sugar and butter until well blended. Pour 2 tablespoons of the batter into a hot (not too hot) skillet that is slightly greased. Cook for about 30 seconds or until the crepe is golden brown, then flip and cook for about 15 seconds on the opposite side. Remove from the heat and stuff with fruit.
• Slice or dice the mango and the red onion. Put in a bowl with the arugula.
• Combine the balsamic vinegar, remaining 1/2 cup of olive oil, salt and pepper, shake well and pour over the salad.

BERRY DELICIOUS FRUIT CREPES

Steps:

• For crepes: Combine dry ingredients (flour, sugar, cinnamon, salt) and blend until homogeneous. Add milk, eggs,and vanilla and blend until smooth. The mixture will resemble a thin pancake batter.
• Heat a 6 inch skillet over medium heat. Spray lightly with cooking spray. Add 1/4 cup of crepe batter to skillet and immediately tilt to cover the bottom of the pan. Cook until the edges begin to look dry and browned. Loosen edges and flip crepe. Cook approximately 15 seconds more, then remove from pan. Repeat for remaining crepes.
• For filling: Blend cream cheese, yogurt, sour cream, milk, and vanilla until smooth.
• Assembly: Place one crepe on a flat surface. Spread 1 heaping tablespoon of filling down the center of the crepe. Top with approximately 2 tablespoons of berries. Roll. Repeat for all crepes. Enjoy.

CHOCOLATE-FRUIT CREPES

Steps:

• In a large bowl, combine the buttermilk, eggs and butter. Combine the flour, sugar and cocoa; add to buttermilk mixture and mix well. Cover and refrigerate for 1 hour., Heat a lightly greased 8-in. nonstick skillet over medium heat; pour 2 tablespoons batter into the center of skillet. Lift and tilt pan to coat bottom evenly. Cook until top appears dry; turn and cook 15-20 seconds longer. Remove to a wire rack. Repeat with remaining batter, greasing skillet as needed. When cool, stack crepes with waxed paper or paper towels in between., In a microwave-safe bowl, combine the pie filling, peaches and cinnamon. Microwave, uncovered, on high for 3-4 minutes or until heated through, stirring once. Stir in extract. Spoon 2 tablespoons filling down the center of each crepe. Fold sides of crepe over filling. Drizzle with ice cream topping and, if desired, garnish with whipped cream.

CREPES FOR YOUR FAVORITE FRUIT FILLING

Steps:

• 1. Combine the eggs and salt and then gradually beat in the flour; alternating with the milk. Once combined, add the sugar and vanilla. Beat until smooth and then add melted butter.
• 2. Refrigerate for at least 1 hour.
• 3. To cook crepes, heat a crepe pan or small skillet on a medium-high burner. Remove from heat and spray the pan with vegetable oil. Pour 3-4 tablespoons of the batter into the skillet and quickly tilt the pan to spread the batter evenly. Return the pan to the burner. Brown on one side and invert the skillet to remove the crepe. Continue until all batter is used. Use immediately or allow to cool completely- separate each crepe with waxed paper, package and freeze.

STRAWBERRY FRUIT DIP AND CREPES FILLING

Steps:

• Pour strawberries into a microwave safe bowl and thaw in microwave (about 2 1/2 minutes, tossing every 30 seconds), or let them sit in the frig overnight to thaw.
• Cut berries into 1/2-inch pieces; set aside.
• Cube cream cheese into a medium mixing bowl: add powdered sugar and vanilla.
• Using whisk beaters, mix on medium speed until fluffy.
• Remove bowl from mixing stand.
• Pour strawberries and any accumulated liquid over creamy mixture and fold in.
• until completely mixed.
• Optional: blend berries in blender or food processor before folding into cream to make a smooth dip.
• Serving suggestions: Toss with fruit to make a fruit salad; serve with dessert crepes, pancakes or waffles, either as filling or topping; pour over vanilla ice cream; use as the cream element for a smoothie; spoon over chunks of sponge cake; use as a dip for cookies, fruit, broken pieces of ice cream cone; etc.

BASIC CREPES WITH FRUIT FILLING

Steps:

• 1. Combine all filling ingredients in a saucepan and bring to a boil. Lower heat until the mixture thickens.2. Cool mixture slightly place the fruit filling inside each of 20 crepes. Fold the crepe over to seal it. Top each crepe with 2 tablespoons of the whipped cream topping.EXCHANGES1 1/2 StarchNUTRITION FACTSCalories 136 Calories from Fat 12Total Fat 1 gram Saturated Fat 0 gramsCholesterol 2 milligramsSodium 205 milligramsTotal Carbohydrate 23 grams Dietary Fiber 1 gram Sugars 8 gramsProtein 8 grams

CREPES STUFFED WITH FRESH FRUIT, MAPLE SYRUP, AND CREME ANGLAISE

Steps:

• Crepes: Combine eggs, milk, and sugar. Add the flour and whisk well. Refrigerate for one hour. Rub a skillet with butter. Add enough batter to coat the bottom of the pan. Swirl pan to coat evenly. Turn crepe and cook until lightly golden brown. Repeat with remaining batter.
• Custard: Put the milk, cream, and vanilla bean into the saucepan and heat until almost boiling. Add the sugar to the yolks and whip well. Pour the hot milk onto the beaten yolks and cook until the mixture reaches 185 degrees F. Remove from heat and let cool completely. Cover and refrigerate the custard until ready to serve.
• Spread cut fresh fruit over each crepe and sprinkle with maple syrup. Fold the crepe. Cover the plate with some custard and put one or two pancakes on it. Garnish with fresh fruit.

FRUIT & CHEESE CREPES

Steps:

• 1. Crepes: Add flour, baking powder & sugar to a large bowl. Add milk & lightly beaten egg & oil, then whisk together to mix. Use a large frying pan. Heat oil on medium (not too long) or use Canned spray oil if you prefer. Test readiness by adding a drop of batter. If sizzles, then start Cooking one @ a time...adjust heat maybe a bit lower so they don't overcook & burn.will be ready when you see bubbles appear - then, flip & cook other side. Use large spatula to remove & place on individual paper towels to absorb oil. Cool skillet by removing from burner in between cooking next - add a bit more oil or spray some more when back on burner & ready for next crepe to cook. Stack with paper towel in between... in the meantime prepare the filling.
• 2. Filling: In a cooking pot for stove burner - add.. Cranberry Sauce or other fruit Mozzerella or Ricotta cheese Raisins Honey (a bit if you wish to add) Cook on med/low heat by stirring until cheese melted.
• 3. Sauce: In a cooking pot for stove burner - add.. Orange juice molasse honey & orange/lemon peel (if you wish to add) water corn starch Stir until it thickens enough.
• 4. Pre-heat oven to 350 degrees & use a cookie pan or any flat cooking pan Add small mixture of filling in the center of each crepe and roll up using toothpicks to keep together if you wish or place them down on the opening side. Bake for 10 minutes (cover with foil) When ready to serve: Add sauce over crepes. ENJOY!

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.

FRUIT CREPES

Steps:

• 1. In a blender or with a hand held mixer, mix flour, butter, sugar, eggs and salt until mixture is smooth. Add the milk 1/3 cup at a time until batter is a liquid consistency. Make sure blender has no lumps and set aside for 20 minutes.
• 2. In a large skillet over low-medium heat (or if you have it, a crepe pan) melt a little butter. Add crepe batter 3 Tbsp at a time for each crepe. Tilt/swirl the pan until the bottom is coated.
• 3. Cook for about 1 minute, until top is almost dry and is golden underneath. Loosen the edges and carefully slide a spatula under it, gently flipping it upside down onto the pan. Cook less than 20 seconds and remove from heat.
• 4. In the center of each crepe, place your fruit and fold sides over the center. Drizzle, dollop or dust your topping and enjoy!
• 5. My favorite way to have these is with strawberry slices and topped with whipped cream or with banana slices and peanut butter drizzle.