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Ingredients
For Crepes
- ¾ cup Florida Orange Juice
- 4 eggs
- 1 tbsp. sugar
- ⅛ tsp. salt
- 7 generous tbsp. all-purpose flour
- 1 cup blueberries
- 1 cup raspberries
- 1 cup strawberries, quartered
- 1 cup blackberries
- Powdered sugar, optional
For Fruit Filling
- 1 cup Florida Oranges
Instructions
- In a blender, add Florida Orange Juice, eggs, sugar and salt. Cover and pulse for 15 seconds until combined.
- While blender is still on, add flour one tablespoon at a time until blended well. Refrigerate for 30 minutes.
- Melt ½ tablespoon butter in a 10-inch nonstick sauté pan.
- Pour 3 tablespoons of batter into the pan and swirl around to coat the bottom of the pan evenly.
- Cook until edges are browned and middle is firm to the touch. Loosen edges, flip crepe and cook for approximately 15 seconds.
- Slide crepe out of pan and onto a plate. Cover with foil to keep warm while making crepes with remaining batter.
- In a medium bowl, combine all fruit with 1 tablespoon of sugar. Using a fork, crush the berries slightly to allow the juices to come out.
- Place 2 crepes on a plate. Ladle ¼ cup of the fruit mixture on one side of each crepe and roll the crepe over the fruit.
- Garnish with powdered sugar, if desired. Serve immediately.
Nutrition Facts
2 servings
Serving size(659g)
Amount per serving
Calories460
% Daily Value*
Total Fat 10g16%
Saturated Fat 3g18%
Trans Fat 0g
Cholesterol 327mg109%
Sodium 275mg12%
Total Carbohydrate 77g26%
Dietary Fiber 14g56%
Total Sugars 40g
Protein 18g36%
Vitamin D 2mcg12%
Calcium 151mg15%
Iron 4mg24%
Potassium 873mg25%
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
Nutrition information is sourced from Spoonacular and the USDA. Values are estimates that may vary based on ingredients and preparation methods and may not reflect the most recent updates to these databases.
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