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Crepes: Whole-Wheat Crêpes with Mixed Fruit

Source of Recipe

www.berkeleywellness.com


Recipe Introduction

These fruit-filled crêpes need no heavy sauce or creamy topping. A serving gives you more than half your daily requirement of vitamin C.

List of Ingredients

1 cup whole-wheat flour
3 tablespoons sugar
3 large eggs
1 cup frozen unsweetened blueberries, thawed and drained
2 oranges, peeled, halved and cut crosswise into thin slices
2 tablespoons honey
2 tablespoons lemon juice
1/4 teaspoon ground cardamom
2 kiwi fruit, peeled, halved and thinly sliced
1 tablespoon vegetable oil





Recipe

1 For the crêpe batter, place the flour, sugar, eggs and 1 1/2 cups of water in a food processor or blender and process 1 minute. Transfer the batter to a bowl, cover and refrigerate until needed. (The batter may be made up to 3 hours in advance.)


2 For the filling, combine the blueberries, orange slices, honey, lemon juice and cardamom in a medium-size saucepan, and cook over medium heat 5 minutes, or until the fruit is slightly softened; transfer to a bowl.


3 Drain the kiwi slices, add them to the bowl and toss gently; set aside at room temperature.


4 Preheat the oven to 200°.


5 To make the crêpes, stir the batter well to reblend it. Heat a medium-size nonstick skillet over medium-high heat and brush it lightly with oil. Pour in 1/4 cup of batter and swirl the pan to coat the bottom evenly. Cook the crêpe 1 1/2 minutes, then turn it and cook another 30 seconds. Transfer the cooked crêpe to a heatproof plate, cover it loosely with foil and place it in the oven to keep warm. Repeat to make a total of 8 crêpes.


6 Reserve 1/2 cup of filling. To assemble the crêpes, lay each browned side down on a small plate, spoon about 1/4 cup of filling on top and fold the sides of the crêpe over the filling. Top each crêpe with a spoonful of the remaining filling.


Makes 8 servings