When I get on a kick, I get on a kick — I can happily eat the same thing for several days in a row if I like it. It’s even better when the dish/ingredient being eaten is multipurpose-able. After all, leftovers are the ultimate convenience food!
Crepes are my most recent food fixation: first the savory fish tacos, now sweet fruit rolls. Seeing as the typical crepe recipe makes 10 to 12 normal-sized crepes (six inches across as opposed to the gargantuan twelve-inchers you find in Europe), I thought I’d make some non-tacos with the second half of the batch. These fruit-laden crepes can be served as breakfast, dessert, or snacks, and as usual, you can customize them to fit your fancy.
Sweet Fruit Crepes
Chopped fruit of your choice +
Creamy ingredient of your choice (yogurt, cream cheese, whipped cream, coconut cream/whole coconut milk, etc.) +
Spice of your choice +
Sweetener of your choice +
Crepes (see “Mastering Crepes the Easy Way” for a basic crepe recipe)
Bonus ingredient: chopped, toasted nuts
The pictured crepe holds chopped peaches, coconut cream, ginger, and a drizzle of honey.
Line the center of a crepe with your chosen combination of ingredients, gently roll up crepe, and enjoy! If you’re serving a crowd and would like to create a crepe buffet, set out a variety of cut-up fruits and spices and allow the guests to choose their own fillings. How’s that for a creative party pleaser?
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