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Fruit-Filled Orange Crêpes

Written by 
The Canyon Ranch Kitchen

Nutrition Information (per serving)

calories 
120
protein 
19 g
sodium 
66 mg
carbohydrates 
19 g
fat 
3 g
fiber  
4 g
cholesterol 
106 mg
Servings 
8
Ingredients 

Crêpes
4 whole eggs
¾ cup fresh orange juice    
1 Tbsp cane sugar
⅛ tsp sea salt        
6 Tbsp all-purpose flour

Filling     
1 cup fresh blueberries
1 cup fresh raspberries
1 cup fresh quartered strawberries
1 cup fresh blackberries
1 Tbsp cane sugar

Instructions 
  1. In a blender container, blend eggs, juice, sugar and salt until combined, about 15 seconds.
  2. While blender is on, add flour to the mixture, 1 tablespoon at a time. Once flour is incorporated, turn off blender and allow mixture to sit for 30 minutes.
  3. Spray a 10-inch nonstick sauté pan with canola oil spray and place over medium heat. Pour 2 tablespoons of batter into pan and swirl the pan immediately to coat the entire bottom evenly. Cook until the edges begin to turn brown and top is firm to the touch. Loosen edges and flip crêpe. Cook another 15 to 20 seconds and remove. Repeat for remaining crêpes.
  4. In a medium bowl, combine berries and sugar. Using a fork, macerate the berries slightly to allow the juices to come out. 
  5. Place 2 crêpes on a plate. Ladle ¼ cup of the fruit mixture one side of each crêpe and roll or fold crepe over the fruit. Garnish each plate with fresh fruit and a sprig of mint.
About the author 
All Canyon Ranch recipes are developed on property by our esteemed chefs, led by Corporate Chef Scott Uehlein.