Crépe with fresh fruit filling

CREPE WITH FRUIT FILLING 

Crepe

Ingredients

• 1 cup all-purpose flour (spooned and leveled)
• 1 tablespoon sugar
• 1/4 teaspoon coarse salt
• 1 1/2 cups whole milk
• 4 large eggs
• 3 tablespoons unsalted butter, melted

Procedure

1. In a blender, combine flour, sugar, salt, milk, eggs, and butter.
2. Puree until mixture is smooth and bubbles form on top, about 30 seconds. Let batter sit at least 15 minutes at room temperature (or refrigerate in an airtight container, up to 1 day; whisk before using).
3. Heat a 12-inch nonstick skillet over medium heat. Lightly coat with butter. Add 1/3 cup batter and swirl to completely cover bottom of skillet. Cook until underside of crepe is golden brown, 2 to 3 minutes.
4. Loosen edge of crepe with a rubber spatula, then with your fingertips, quickly flip. Cook 1 minute more. Slide crepe out of skillet and repeat with remaining batter. (Coat pan with butter as needed.) 
   
   

   Filling

   Ingredients

   •  1/2 cup whipped cream
   • 6 large strawberries
   • 1 banana
   • 1 slice pineapple 
   • 1tspn shaved chocolate(for garnish)
   • 1tspn roasted and salted peanuts   
   
   1. Dice the fruits into bite sized pieces. Whip the cream  and add the chopped fruits folding into the mixture with a spatula.
   
   Assembling.
   Place about 1 table spoon of the filling on one corner of the crepe and wrap into a diamond quarter shape,sprinkle with the shaved chocolate and the roasted nuts.
   Chill for 15 minutes in the freezer and enjoy!