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Ingredients
For Crepes:
- ¾ cup Florida Orange Juice
- 4 eggs
- 1 tbsp. sugar
- ⅛ tsp. salt
- 7 generous tbsp. all-purpose flour
For Fruit Filling:
- 1 cup Florida Oranges
- 1 cup blueberries
- 1 cup raspberries
- 1 cup strawberries, quartered
- 1 cup blackberries
- Powdered sugar, optional
Instructions
- In a blender, add Florida Orange Juice, eggs, sugar and salt. Cover and pulse for 15 seconds until combined.
- While blender is still on, add flour one tablespoon at a time until blended well. Refrigerate for 30 minutes.
- Melt ½ tablespoon butter in a 10-inch 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 browned and middle is firm to the touch. Loosen edges, flip crepe and cook for approximately 15 seconds.
- Slide crepe out of pan and onto a plate. Cover with foil to keep warm while making crepes with remaining batter.
- In a medium bowl, combine all fruit with 1 tablespoon of sugar. Using a fork, crush the berries slightly to allow the juices to come out.
- Place 2 crepes on a plate. Ladle ¼ cup of the fruit mixture on one side of each crepe and roll the crepe over the fruit.
- Garnish with powdered sugar, if desired. Serve immediately.
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