The Gunny Sack

Fruit Salsa Crepes

This post may contain affiliate links. Please read my disclosure policy.

Jump to Recipe

Spring is the perfect time for brunch recipes like these delicious fruit salsa crepes. They are light, airy crepes filled with fruit salsa and topped with whipped cream and salted caramel. I’m sharing this recipe as part of a post sponsored by Musselman’s and FTD.

Fruit Salsa Crepes

We had the most beautiful, spring weather last week! We spent our evenings going for walks and meeting friends at the park. When we get warmer weather after a long, cold winter, everyone takes advantage of it. Spring is also the ideal time for a casual brunch with family and friends. I made some Fruit Salsa Crepes, inspired by the colorful flavors of the season, that we all agree were fabulous.

The combination of flavors and textures from the light, airy crepes to the sweet, cinnamon fruit salsa was perfect. The fruit salsa is made with Musselman’s Apple Butter. We loved the fruit salsa in these crepes, but it can be eaten alone, as a fruit salad or enjoyed with homemade cinnamon chips.

Fruit Salsa Ingredients

To make the fruit salsa you will need 2 apples (I used Fuji), 1 pint of strawberries, 15 oz can of peaches, drained (or 2 fresh peaches), 2 kiwi and Musselman’s Apple Butter.

Musselman’s Apple Butter is made the old fashioned way by simmering it slowly in kettles with sugar and spices. It is delicious as a spread and can be added to recipes for a wonderful flavor. You can find more recipes on the Musselman’s Apple Butter website.

Fruit Salsa In Bowl

Dice the apples, strawberries, kiwi and peaches and place them in a bowl. Mix in 2/3 cups of Musselman’s Apple Butter. Set the fruit salsa in the fridge until the crepes are ready to be filled.

Crepes Batter

I made the crepe batter in my blender to make sure that it got really smooth. Put the flour, eggs, half and half, club soda, sugar, vanilla, salt and baking powder in the blender and mix until smooth. Set the crepe batter in the fridge for 30 minutes.

Pour Crepe Batter

After the 30 minutes, heat a 9-inch pan with slanted sides over medium heat. Lift the pan from heat and spray with cooking spray. Pour 1/4 cup of the crepe batter into the hot pan.

Tilt Pan

Quickly tilt and roll the pan so that the batter spreads evenly over the entire bottom of the pan.

Cook Crepes

Return the pan to the burner and cook until the edges start to pull away and the bottom starts to turn golden brown. This will only at 30 seconds – 1 minute. Turn the crepe over.

Golden Crepe

Continue cooking on the other side for 30 seconds – 1 minute until it starts to turn golden brown and then remove from the pan.

Assemble Crepe

Place the crepe on a plate and fold it in half. Top with a scoop of fruit salsa.

Fruit Salsa Crepes

Fold the crepe in half again, top with whipped cream and salted caramel sauce and it is ready to be enjoyed. These Fruit Salsa Crepes were so delicious and everyone who tried them said that they loved them. With every bite they took I heard, “mmmm” and “ooohh” and “these are solo good”!

Tulips

Even though the spring flowers might not have sprung in your area, like they haven’t in mine, you can still have gorgeous flowers on the table for brunch. I received the beautiful bouquet of tulips from FTD, delivered right to my door. If you want to order some, FTD has extended a special offer for $10 off select Spring arrangements for all my readers! Check it out here: FTD Spring Arrangements

Fruit Salsa Crepes on a blue plate

Fruit Salsa Crepes

Yield: 10
Prep Time: 12 minutes
Total Time: 12 minutes

Spring is the perfect time for brunch recipes like these delicious fruit salsa crepes. They are light, airy crepes filled with fruit salsa and topped with whipped cream and salted caramel.

Ingredients

Fruit Salsa:

  • 2 apples, I used Fuji
  • 1 pint of strawberries
  • 15 oz can of peaches, drained (or 2 fresh peaches)
  • 2 kiwi
  • 2/3 cups Musselman’s Apple Butter

Crepes:

Toppings:

Instructions

Fruit Salsa:

  1. Dice the apples, strawberries, kiwi and peaches and place them in a bowl.
  2. Mix in Musselman’s Apple Butter.
  3. Set the fruit salsa in the fridge until the crepes are ready to be filled.

Crepes:

  1. Put the flour, eggs, half and half, club soda, sugar, vanilla, salt and baking powder in the blender and mix until smooth.
  2. Put the crepe batter in the fridge for 30 minutes.
  3. Heat a 9-inch pan with slanted sides over medium heat.
  4. Lift the pan from heat and spray with cooking spray.
  5. Pour 1/4 cup of the crepe batter into the hot pan.
  6. Quickly tilt and roll the pan so that the batter spreads evenly over the entire bottom of the pan.
  7. Return the pan to the burner and cook until the edges start to pull away and the bottom starts to burn golden brown. This will only at 30 seconds – 1 minute.
  8. Turn the crepe over.
  9. Continue cooking on the other side for 30 seconds – 1 minute until it starts to turn golden brown and then remove from the pan.
  10. Place the crepe on a plate and fold it in half.
  11. Top with a scoop of fruit salsa.
  12. Fold the crepe in half again and top with whipped cream and caramel syrup.
Nutrition Information:
Yield: 10 Serving Size: 1 grams
Amount Per Serving: Calories: 214Total Fat: 4gSaturated Fat: 2gTrans Fat: 0gUnsaturated Fat: 2gCholesterol: 47mgSodium: 84mgCarbohydrates: 41gFiber: 4gSugar: 26gProtein: 4g

Nutrition data is calculated automatically by Nutritionix and isn't always accurate. I am not a certified nutritionist and make no claims to the contrary. Each individual’s dietary needs and restrictions are unique to the individual. You are ultimately responsible for all decisions pertaining to your health.

Did you make this recipe?

Share a photo and tag us on Instagram @thegunnysack

© The Gunny Sack
Cuisine: American / Category: Breakfast

Comments

  2. Monica h says

    Can you make salsa night before? I’m making for 20 people should I do more than one batch? Thanks 🙂

    Reply

    • Tonia says

      Yes, you can make it the night before and yes, I would think that you will need more than one batch. Best of luck! ~Tonia

      Reply

    • Tonia says

      Mine too! There is a crepe stand at the Mall of America that I love going to when we are at the mall!

      Reply

  7. Kate @ Diethood says

    Crepes are my absolute favorite breakfast treat, and this salsa is going to become my next favorite crepes-filling! It sounds so, so good!!

    Reply

  8. Corina @Wine Dine Daily says

    Love crepes and with the fruit salsa are just perfect for a healthy Spring Brunch! Thank you for sharing Tonia 🙂

    Reply

Leave a Reply

You have to agree to the comment policy.

Skip to Recipe
Left Menu Icon