Fruit-and-Herb Crepes | Midwest Living

Fruit-and-Herb Crepes

Fruit-and-Herb Crepes

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  • Makes: 6 servings
  • Chill 15 mins

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Try sage, basil, or mint to add a new taste to delicate crepes. Fill them with fruit, yogurt, and granola, then serve for dessert or at a brunch.


  • 3 beaten eggs
  • 1 1/2 cups unbleached all-purpose flour or all-purpose flour
  • 1 1/2 cups milk
  • 1/3 cup unsalted butter, melted
  • 1/4 cup snipped fresh sage, basil, or mint
  • 1/4 teaspoon salt
  • 1/4 teaspoon ground white pepper
  • 1 cup sliced strawberries
  • 1 cup banana, sliced
  • 1/2 cup peeled and sliced kiwifruit
  • 1 cup granola
  • 1 cup vanilla low-fat yogurt
  • 1/4 teaspoon ground cinnamon


  1. For crepes: In a large bowl, combine eggs, flour, milk, melted butter, herb, salt, and white pepper. Beat with a wire whisk until well mixed. Cover and refrigerate for 15 to 30 minutes.
  2. For fruit filling: In a medium bowl, combine the strawberries, banana, and kiwifruit. Gently stir in the granola, yogurt and cinnamon. Cover and chill while cooking the crepes.
  3. Heat lightly greased 10-inch crepe pan or nonstick skillet with flared sides over medium heat. Remove from heat. Ladle in 1/2 cup batter. Lift and tilt pan to spread the batter. Return to heat and cook until the bottom of crepe is light brown. Flip crepe over with a smooth motion. Continue cooking about 2 minutes or until second side is light brown. Invert pan over paper towels to remove crepe. Repeat with remaining batter, greasing pan occasionally.
  4. To assemble, spoon about 1/2 cup of the fruit filling along center of one side of crepe. Fold the two opposite edges so they overlap over filling. Serve immediately. Makes 6 servings.


  • Test Kitchen Tip: For a thinner crepe, use less batter. Use regular butter and omit the salt, if you like.

Nutrition Facts

(Fruit-and-Herb Crepes)

Servings Per Recipe 6, carb. (g) 56, pro. (g) 13, chol. (mg) 142, Fat, total (g) 20, sodium (mg) 193, fiber (g) 4, cal. (kcal) 453

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