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.
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.
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.
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.
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.
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.
Quickly tilt and roll the pan so that the batter spreads evenly over the entire bottom of the pan.
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.
Continue cooking on the other side for 30 seconds – 1 minute until it starts to turn golden brown and then remove from the pan.
Place the crepe on a plate and fold it in half. Top with a scoop of fruit salsa.
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”!
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
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:
- 1 cup flour
- 2 eggs
- 3/4 cup half and half
- 1/2 cup club soda
- 2 teaspoons sugar
- 1/2 teaspoon vanilla
- pinch of salt
- 1/4 teaspoon baking powder
Toppings:
- 2/3 cup whipped cream
- 1/4 cup caramel syrup
Instructions
Fruit Salsa:
- Dice the apples, strawberries, kiwi and peaches and place them in a bowl.
- Mix in Musselman’s Apple Butter.
- Set the fruit salsa in the fridge until the crepes are ready to be filled.
Crepes:
- Put the flour, eggs, half and half, club soda, sugar, vanilla, salt and baking powder in the blender and mix until smooth.
- Put the crepe batter in the fridge for 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.
- Quickly tilt and roll the pan so that the batter spreads evenly over the entire bottom of the pan.
- 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.
- Turn the crepe over.
- Continue cooking on the other side for 30 seconds – 1 minute until it starts to turn golden brown and then remove from the pan.
- Place the crepe on a plate and fold it in half.
- Top with a scoop of fruit salsa.
- Fold the crepe in half again and top with whipped cream and caramel syrup.
Nutrition Information:
Yield: 10 Serving Size: 1 gramsAmount 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.
mikayla says
this looks so good how long did it take you to make this also how many crepes did it make.
Tonia says
It would take about 40 minutes including the refrigeration time and it makes 10 crepes.
Monica h says
Can you make salsa night before? I’m making for 20 people should I do more than one batch? Thanks 🙂
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
Kristen Duke says
Crepes are one of my favorites and that fruit salsa looks amazing!! Can’t wait to try this out!
Tonia says
Thanks Kristen! I totally agree!
Trish - Mom On Timeout says
These crepes look amazing Tonia! Especially that fruit salsa – yum!
Tonia says
Thank you Trish!
Jen @ Yummy Healthy Easy says
Oh these are totally for breakfast this weekend! We LOVE crepes! I love the fruit salsa!!
Serena | Serena Bakes Simply From Scratch says
These are gorgeous! Crepes are one of my all time favorites!
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!
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!!
Tonia says
I think I could eat crepes any time of the day! Thanks Kate!
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 🙂
Tonia says
You are very welcome! Thanks for stopping by!
Kelly @ Mostly Homemade Mom says
Oh my goodness, that fruit salsa with the apple butter looks amazing!
Tonia says
It was so delicious! Thanks Kelly!
Ashley | Spoonful of Flavor says
Love apple butter and these fruit crepes are the perfect way to start the day!
Tonia says
Me too! Thanks Ashley!
Ginny McMeans says
I absolutely love brunches and this would be perfect!!!
Tonia says
Thanks Ginny!
whatjessicabakednext says
These crepes look divine- lovely combination of flavours!
Tonia says
Thanks so much, Jessica!