Fruit salad in crepe bundles - house beautiful

4 servings

Ingredients

Quantity Ingredient
1 cup All-purpose unbleached flour
1 tablespoon Sugar
Pinch of salt
1⅔ cup Low-fat milk
½ Apple, peeled, seeded and diced
½ Pear, peeled, seeded and diced
1 cup Strawberries or raspberries, pureed (if using raspberries, strain)
Zest of 1 orange, cut into
2 larges Eggs
3 tablespoons Unsalted butter, melted and cooled
½ cup Diced pineapple
½ cup Heavy cream, flavored with
¼ teaspoon Vanilla extract and whipped into soft peaks long strips
Angelica cut into 1-inch strips
Mint leaves

Directions

FOR CREPES

FOR FILLING

FOR GARNISH

Prepare crepes: In a large bowl sift flour, sugar and salt and make a well in the center. Whisk the milk into the flour gradually, until it is combined. Add eggs one at a time, whisking quickly until incorporated. Whisk in butter and allow batter to sit at room temperature for 30 minutes.

Heat a non-stick 10-inch crepe pan over medium-high heat until hot, add ⅓ C batter and swirl the pan until the batter covers the surface in an even layer. Cook until crepe bub- bles on top, turn and cook for 30 seconds. Remove crepe from pan and keep warm in oven at low temperature. Repeat process with the remaining batter. Makes 8 crepes. Extra crepes may be frozen.

Prepare filling: In a non-stick pan over medium heat, add apple, pear and pineapple and saute until warm. Remove pan from heat and set aside.

To serve: In the center of each crepe, evenly divide and mound fruit mixture and top with a generous T of whipped cream. Gently gather the crepe together and slightly twist. The cream will help it stay to- gether. Wrap strips of orange zest around the narrow neck of the crepe. Place crepes in the center of a dessert plate and drizzle or dot the berry puree around it. Serve immediately. Serves 4.

House Beautiful/September/93 Scanned & fixed by DP & GG

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