14-25: Crêpes with Fruity Filling

14-25: Crêpes with Fruity Filling is only the second recipe I’ve covered for Group 14: Hot Desserts, but it’s the third total crêpe recipe that I’ve tried from the book (the others being 5-22: Crêpes with Chicken and 5-24: Meat-Filled Crêpes) so far. Those two previous recipes were savory–this one is sweet.

14-25 Crepes with Fruity Filling

This recipe is suggested for dessert, but I think you could have it for breakfast (or even lunch) if you wanted. If you don’t like the fruit they suggest, you can substitute your own or whatever is local/in season. 🍒🍍🍓


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This crêpe recipe differs slightly from the others covered so far in that it incorporates powdered sugar into the batter–makes sense since this is a sweet dessert dish. Other than that, it’s essentially the same process, with a fruity filling instead of meat and/or cheese.


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Ingredients. Used lactose-free milk, and chose fresh strawberries, canned cherries, and canned pineapple for my fruit. I also have lactose-free sour cream instead of crème fraîche.


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Rinsed strawberries against a too-red-backdrop/colander.


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Pineapple & cherries in my saucepan.


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Whipped up my crêpe batter.


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Cooking my fruit with some sugar on the stovetop.


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The first crêpe is never pretty, that’s why it’s for the dog.


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I can do better than that.


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Here’s a better crêpe, with some sugary warmed fruit filling on top.


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After rolling and dolloping with sour cream (but forgetting to sprinkle with brown sugar). It was fruity and sweet, and not a bad fancy breakfast/dessert option.

Grade: A-


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