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Fresh Fruit Crepes

two servings of fruit crepes with bacon and orange garnish

These fresh fruit crepes are so tasty! They are also a bit complicated to make and assemble. The prep work is extensive and time consuming. Then the final assembly and cooking takes almost no time. The freshest ingredients are what makes this dish extraordinary, so don’t work too far in advance.

The dish is made up of 4 components, and all can be prepared slightly ahead. The crepes, the creme patissiere and the lemon sauce can be made an hour or more ahead. The fruit is best if cut just ahead of needing it. So let’s take the components in order.

Prep Time: 1 Hour
Total Time: 1 Hour
Servings: 8

Ingredients:

  • to make 24 Crepes:
  • 3 eggs
  • 1-1/2 cup milk
  • 2 Tbsp of canola oil
  • 1 cup (5.5 oz) of unbleached flour
  • 2 tbsp granulated sugar (1 oz)
  • 1/2 tsp salt
  • Creme Patissiere:
  • 1 egg - divided
  • 1/2 cup granulated sugar
  • 1/2 cup unbleached flour
  • 1-1/2 cup milk
  • 1 tsp vanilla extract
  • 1 tbsp lemon juice
  • Lemon Sauce:
  • 2 tbsp lemon juice
  • 1/2 cup water
  • 1/2 cup granulated sugar
  • 1 tsp corn starch
  • 1 tbsp unsalted butter
  • fruit for filling:
  • 1 pint of fresh fruit cut to bite-sized pieces
  • 1/4 cup granulated sugar
  • 2 tsp gewurztraminer port (optional)

Instructions:

  1. For the crepes:
    Whisk together the 6 crepe ingredients and then create a smooth batter with an immersion blender. Melt 2 tbsp of unsalted butter and heat a crepe pan. Using a silicone brush, lightly coat the cooking surface of the pan with melted butter and then ladle in 2 tbsp of batter while swirling the pan to coat the bottom. cook (one side only) until browned and then invert the pan to drop the crepe on a paper towel lined plate. brush with butter and repeat until batter is used up. In my pans, this makes 24 crepes.

  2. For the creme patissiere:
    Separate the egg, putting the white in a bowl for whipping and the yolk into a 2 qt sauce pan. Add the sugar to the pan and whisk until the mixture is smooth and the color has gone from yellow orange to pale yellow. Add the flour and whisk until all ingredients are a coarse powder. Add the milk and place the pan over a low medium burner. Whisking constantly, cook until the mixture thickens and just starts to boil. Remove the pan from the burner.
    Whip the egg white until stiff and stir into the hot mixture, Add the lemon juice and vanilla and whisk until you have a smooth filling for the crepes. Set aside.

  3. for the lemon sauce:
    In a sauce pan, mix the sugar and cornstarch. Add the water and lemon juice and whisk over medium burner until just starting to boil. I should thicken slightly. turn off the burner and whisk in the butter in small pieces until a smooth sauce is realized. Set aside.

  4. For the fruit:
    cut all the fruit into a bowl and add the sugar and port (if using) gently stir together.

  5. To assemble:
    place the crepes, a few at a time, cooked side down on a prep surface. spoon 1 tbsp of creme patissiere onto the crepe and add 1 tbsp of fruit. Roll the crepe and place on the serving plate. My serving is 3 crepes. Heat the crepes in the microwave for 30 seconds, garnish the plate and serve 1 tbsp of the lemon sauce over the crepes. Add meat if desired and serve.

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