Go Back
+ servings
Fruit Salsa Crepes on a blue plate
Print

Fruit Salsa Crepes

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:

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.