Crepes With All Fruit
Delicate crepes filled with sweet raspberry All Fruit, perfect for a light breakfast or dessert. Fluffy, fruity, and quick to prepare, ideal for brunch or special occasions.
Ingredients
Instructions
- Use a French whip to mix the first four ingredients one at a time in order.
- Spray a large heated Teflon skillet with Pam spray.
- Add 2/3 cup batter and rotate the skillet to evenly distribute the batter over the bottom.
- Cook until the batter is no longer shiny, then turn the crepe over.
- If difficult to turn, add 1 tablespoon of flour to the batter and try again.
- If problems persist, use 1/3 cup of batter and try again.
- Serve hot, spread with 2 teaspoons of raspberry All Fruit, and roll up.
- Optional: sprinkle with powdered sugar.
Tips & Substitutions
For the best crepes, let the batter rest for at least 30 minutes in the fridge before cooking; this helps improve the texture. If the crepes are tearing, ensure your skillet is hot enough and try reducing the amount of batter used. You can substitute the raspberry All Fruit with other fruit spreads for different flavor profiles, or even use a homemade fruit compote for a fresh twist.
Serving Suggestions
These crepes make a delightful breakfast or dessert option. Serve them with a side of fresh berries or whipped cream for added indulgence. They pair beautifully with a warm cup of coffee or a light fruit tea. For a special touch, consider drizzling with chocolate sauce or serving alongside an elegant dish like Gouda Wellington.
Storage & Reheating
Store leftover crepes in an airtight container in the refrigerator for up to three days. To reheat, place them in a skillet over low heat for about 1-2 minutes on each side, or microwave them for 20-30 seconds until warm. Avoid stacking them directly on top of each other without parchment paper in between to prevent sticking.
Nutrition & Diet Analysis (per serving)
Each serving of Crepes With All Fruit contains roughly 210 calories, with 1g protein, 52g carbohydrates, and 0g fat. It is an excellent source of vitamin C (66% of the Daily Value). Note that it is relatively high in sodium, at 500mg per serving (22% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I make the crepe batter in advance?
Yes, you can prepare the crepe batter a day ahead. Just store it in the refrigerator and give it a good whisk before using to ensure it's well combined. This can save time on busy mornings or when entertaining guests.
What can I use instead of Pam spray?
If you prefer not to use Pam spray, you can substitute it with melted butter or a small amount of vegetable oil. Just use a paper towel to spread it evenly across the skillet to prevent sticking.
Can I freeze the crepes?
Absolutely! To freeze, stack the crepes with parchment paper between each one, then wrap them tightly in plastic wrap or aluminum foil. They can be frozen for up to two months. Thaw in the refrigerator overnight before reheating.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).