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. 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 burn golden brown. This will only at 30 seconds – 1 minutes. 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 sooo 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 of $10 off select Spring arrangements for all my readers! Check it out here: FTD Spring Arrangements

Fruit Salsa Crepes

Print Pin Rate

Course: Breakfast

Servings: 10

Author: The Gunny Sack

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:

• Whipped Cream
• Salted Caramel Sauce I used store bought ice cream topping.

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 minutes.
• 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 salted caramel sauce.