Fruit salad in crepe bundles - house beautiful
4 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | cup | All-purpose unbleached flour |
| 1 | tablespoon | Sugar |
| Pinch of salt | ||
| 1⅔ | cup | Low-fat milk |
| ½ | Apple, peeled, seeded and diced | |
| ½ | Pear, peeled, seeded and diced | |
| 1 | cup | Strawberries or raspberries, pureed (if using raspberries, strain) |
| Zest of 1 orange, cut into | ||
| 2 | larges | Eggs |
| 3 | tablespoons | Unsalted butter, melted and cooled |
| ½ | cup | Diced pineapple |
| ½ | cup | Heavy cream, flavored with |
| ¼ | teaspoon | Vanilla extract and whipped into soft peaks long strips |
| Angelica cut into 1-inch strips | ||
| Mint leaves | ||
Directions
FOR CREPES
FOR FILLING
FOR GARNISH
Prepare crepes: In a large bowl sift flour, sugar and salt and make a well in the center. Whisk the milk into the flour gradually, until it is combined. Add eggs one at a time, whisking quickly until incorporated. Whisk in butter and allow batter to sit at room temperature for 30 minutes.
Heat a non-stick 10-inch crepe pan over medium-high heat until hot, add ⅓ C batter and swirl the pan until the batter covers the surface in an even layer. Cook until crepe bub- bles on top, turn and cook for 30 seconds. Remove crepe from pan and keep warm in oven at low temperature. Repeat process with the remaining batter. Makes 8 crepes. Extra crepes may be frozen.
Prepare filling: In a non-stick pan over medium heat, add apple, pear and pineapple and saute until warm. Remove pan from heat and set aside.
To serve: In the center of each crepe, evenly divide and mound fruit mixture and top with a generous T of whipped cream. Gently gather the crepe together and slightly twist. The cream will help it stay to- gether. Wrap strips of orange zest around the narrow neck of the crepe. Place crepes in the center of a dessert plate and drizzle or dot the berry puree around it. Serve immediately. Serves 4.
House Beautiful/September/93 Scanned & fixed by DP & GG