Crepes filled with fruit are an elegant addition to breakfast or brunch and lend a delicious French flair to dinner when served as the dessert. Crepes are simple to cook with a little practice and require few ingredients. Use whole wheat flour or buckwheat to gain the benefits of the fiber found in whole grains. Spices and herbs change the flavor profile of fruit without adding sugar. A wide range of fruits are suitable as crepe fillings, from in-season fresh fruits to preserved fruits when the growing season is over.
Fresh
Fresh fruits offer peak nutrition when added to crepes, with the added benefit of needing very little preparation. Slice fresh strawberries and drizzle with a little balsamic vinegar or use chopped fresh mint leaves with raspberries in rolled crepes. Slice bananas lengthwise and top with a dollop of fat-free vanilla yogurt and a sprinkling of grated coconut inside a crepe for a unique and healthy twist on banana splits. Saute fresh apple slices with cinnamon for a hot crepe filling.
Frozen
Frozen fruits are convenient when fresh fruit is out of season and retain most of their nutrients because they're usually packed shortly after harvesting. Thaw frozen fruits thoroughly in a colander and pat dry with paper towels to prevent the filling from becoming too wet. Fold blueberries or blackberries gently into thick, Greek yogurt, mix in a little honey, spread on crepes and fold into quarters.
Canned
Canned fruits offer convenience and year-round variety as crepe fillings. Drain them well and roll up in crepes with low-fat or sugar-free whipped cream for a quick dessert. Mix canned fruits with fresh, frozen or dried fruit for variety and texture. Try canned apricots with fresh blueberries or canned pears with raisins for variety and flavor. Emeril Lagasse, chef and contributor to "Food and Wine" recommends using store-bought jam and preserves for quick and delicious crepe fillings. Simply spread warmed preserves on crepes and roll up, or top with fresh fruit to complement flavors, such as orange marmalade with blackberries.
Dried
Keeping dried fruits in your pantry provides more than just a quick, healthy snack; they're good for filling crepes. Make a paste of dried dates, honey and walnuts and spread inside buckwheat crepes. Dried figs and golden raisins also work well in paste-type fillings. Soak dried apricots or apples in hot water to soften them a little and then dice and sprinkle on top of crepes spread with apple butter or jam.
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