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Orange Crepes with Fruit Filling

Crepes:

4 large eggs

3/4 cup orange juice

1 tablespoon granulated sugar

1/8 teaspoon salt

7 generous tablespoons all-purpose flour

 

Fruit filling:

1 cup fresh blueberries
1 cup fresh raspberries
1 cup fresh quartered strawberries
1 cup fresh blackberries

 

Whipped cream, optional
Powdered sugar, optional

1. In a blender container, place eggs, orange juice, sugar and salt. Cover and pulse 15 seconds until combined.
2. While blender is on, add flour one tablespoon at a time until blended well. Refrigerate for 30 minutes.
3. Melt 1/2 tablespoon butter in a 10" nonstick sauté pan. Pour 3 tablespoons of batter into the pan and swirl around to coat the bottom of the pan evenly. Cook until edges are nice and brown and middle is firm to the touch. Loosen edges and flip crepe and cool for approximately 15 seconds. Slide out of pan onto plate, cover with foil while continuing to make crepes with remaining batter.
4. In a medium bowl, combine fruit with 1 tablespoon of sugar. Using a fork, crush the berries slightly to allow the juices to come out.
5. Place 2 crepes on a plate. Ladle 1/4 cup of the fruit mixture on one side of each crepe and roll crepe over the fruit.
6. Garnish with fresh whipped cream or powdered sugar, if desired. Serve immediately.

Makes 12 servings.

Recipe created by Chef Scott Uehlein, corporate chef of Canyon Ranch Health Resorts and SpaClubs.

Recipe and photograph provided courtesy of the Florida Department of Citrus, through ECES, Inc., Electronic Color Editorial Services.