Fruit Crepe

Source: Thibodaux Regional Medical Center
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Main Ingredient: Eggs, Dairy, Fruit
Menu Part: Dessert
Cuisine Type: American
Serves: 50

Incorporate fresh kiwis and raspberries into your menu with these sweet dessert crepes.


6 oz. butter
2.5 lb. flour
1 oz. salt
2 oz. sugar
2.5 lb. eggs
2.75 qt. milk

Fruit Crepe
50 crepes
3.25 pints raspberries
16 kiwis, peeled, diced
4 qts. Fat-free, sugar-free, vanilla yogurt
1 tbsp. granola
.5 cup lime juice
4 tbsp. lime zest
2 cups Splenda
2 qt. raspberry sauce
2 tbsp. ground cinnamon



  1. Melt butter. Sift dry items.
  2. Beat eggs until fluffy.
  3. Add milk and butter to eggs.
  4. Add dry items and mix until smooth.
  5. Grill one #20 scoop on hot griddle or crepe pan.

Fruit Crepe

  1. Make crepes.
  2. Cut fruit.
  3. Mix yogurt with diced fruit, lime juice, lime zest and half of Splenda.
  4. Fill each crepe with 4.5 ounces yogurt filling (sprinkle with granola for breakfast).
  5. Roll tightly and chill. Place 1.25 ounces raspberry sauce on plate.
  6. Mix remaining Splenda and cinnamon.
  7. Sprinkle crepes with cinnamon-Splenda mix and add crepes to plates.
  8. Garnish with kiwi slices, raspberries, granola and mint as desired.