Fruit Salsa Crepes
Servings 10
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.
