Fruit Crepes

It wasn't my intention to make such a patriotic dessert, but that's how it turned out.  It looks like this might be a good dessert to serve in July.

We always make a few sweet dessert crepes after eating savory dinner crepes.  My husband really likes cherries so we usually make cherry crepes, but we've also made peach and blueberry crepes, too.  The directions are below.  Enjoy!

printable version of fruit crepes

Crepes:
4 eggs
¼ teaspoon salt
1 cup wheat flour
1 cup all-purpose flour
2 ¼ cups milk
¼ melted butter
2 tablespoons sugar

Mix all ingredients together and stir for 1 minute. Scrape down sides of bowl and stir 15 more seconds. Refrigerate at least 1 hour before cooking. To cook crepes, spoon 2 tablespoons batter into a hot, lightly greased 6-7 inch skillet. Rotate pan until batter covers the bottom. Cook on medium heat until bubbles appear; turn and cook the other side.

Other ingredients:
4 ounces cream cheese, softened
½ cup sour cream
2 teaspoons vanilla
¼ cup sugar
Cherry pie filling, sliced peaches, sliced strawberries, or fresh blueberries
Sweetened whipped cream
Powdered sugar, sifted

Mix cream cheese, sour cream, vanilla and sugar together until smooth. Spread cream cheese mixture on warm crepes; top with fruit. Roll up and top with sweetened whipped cream sifted powdered sugar.