Learn how to make it here!
Crepes have been a tradition in my family for a long time. When I was little, my mom would make them every Sunday morning for my sister and me. Mom is amazing at making crepes, they always turn out golden and round, perfectly formed, with tiger stripe patterns across the surface. We would fill them with syrup, apple butter, sugar, and all manner of other delicious things. It was one of my favorite breakfasts of the week! Unfortunately, the skill for crepe making did not translate over to me. Every crepe I’ve ever made has been a miserable mess.
When I saw this recipe pop up in Restaurant to Another World, I knew I had found my calling, the food I was destined to make. This was my weekly challenge. This was the reason I started blogging in the first place! I was going to set aside all my failed crepe attempts and make amazing crepes for you all to see how good they can be.
The first step was getting a big pan. Having just moved, I needed to buy all new pans anyway, so this was easy. The second step was making sure my pan was heated up to a screaming hot temperature. You have to go really hot on the temperature setting so that the crepe doesn’t stick to the pan. Having a non-stick pan helps, too. In prior attempts, these were my two biggest mistakes.
When it came to making crepes this time, I’m proud to say that they turned out great! I didn’t burn anything (except my fingers, nothing stuck to the pan, and I had relatively few rips and tears. I really think this is due to the fact that I don’t yet have a new spatula, so I was not using the best tools for flipping pancakes (IE a child-cheater and my FINGERS). Overall, though, i was really impressed! I really think the non-stick pan contributed a lot to my success, but hey, I’ll take it!
With that set aside, it was just a matter of preparing everything else! The whipped cream came together easily, and I got to put my old cake decorating skills to good use when it came to piping. The fruit was easy to find, and a cinch to cut into the right shapes. Luckily, I already had chocolate syrup, so I just had to buy some strawberry jam to go on top of the fruit. With the crepes done, assembly was a cinch, and super easy! There is so much room in this recipe to customize to your heart’s content.
Watch the video below to learn how to make your own mixed fruit crepe!
Ingredients for the Mixed Fruit Crepe:
Crepe recipe adapted from here.
- 1 cup of cream
- 2 tbsp powdered sugar
- 1 tsp vanilla
- 1 cup flour
- 2 eggs
- 1/2 cup milk
- 1/2 cup water
- 2 tbsp butter, melted
- 1/2 tsp salt
- Pineapple, cut into chunks (canned)
- Mandarin orange slices in syrup
- Whole kiwi, cut into bite-sized pieces
- Strawberry Jam
- Chocolate Syrup
- Mint leaves (garnish)
To Make the Mixed Fruit Crepe:
1. Start by whipping the cream. Place cream in a metal or glass bowl and beat with a whisk or a hand mixer.
2. When soft peaks are achieved, add in the sugar and the vanilla.
3. Keep whisking or beating until medium stiff peaks have formed.
4. Place into a piping bag fitted with a star tip and set aside.
5. Prepare fruit by cutting into bit sized pieces. Set aside
6. Put flour in a bowl with eggs. Whisk to combine. Add in the milk. Whisk to combine. Add in the water. Whisk to combine.
7. Finally, add in the melted butter and the salt. Whisk to combine.
8. Heat a pan to high heat. Lightly butter the pan.
9. Ladle batter into the pan- about 1/2 cup depending on size of your pan. Immediately spread the batter around the pan by lifting the pan and rotating until batter completely covers the bottom of the pan.
10. After about two minutes, flip the pancake. Allow to cook another minute.
11. Put crepe on a plate, and fold in half. Pipe rows of whipped cream over the middle third of the half circle, in the shape of a slice of pie.
12. Place fruit strategically around the whipped cream. Finish by adding strawberry jam over the fruit.
13. Fold the edges of the crepe over the filling, so it is completely encased.
14. Garnish with chocolate syrup and mint leaves.