Fruit Salsa Crepes Recipe
Fruit Salsa Crepes
Course: Breakfast
Servings: 10
Author: The Gunny Sack
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
  • Whipped Cream
  • Salted Caramel Sauce I used store bought ice cream topping.
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.
  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 minutes.
  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 salted caramel sauce.