Ingredients for Filling:
2 c. whipping cream
3 Tbsp. Mango White Balsamic
1/4 c. diced pineapple (can use pineapple tidbits)
2 mango, thinly sliced
2 kiwi, diced
Ingredients for Crepe Batter:
1 c. flour
1/4 tsp. salt
1/2 tsp. baking powder
2 eggs
1/2 c. milk
1/2 c. water
2 Tbsp. Lemon Olive Oil
1 Tbsp. Cherry Balsamic
Preparing the filling by whipping the cream until fluffy. Fold balsamic into whipped cream. If you do not find this sweet enough then add some sugar. In a separate bowl, mix pineapple, mango and kiwi. Keep both the flavored whipped cream and fruit mixture the fridge until ready to use.
In medium mixing bowl add flour, salt and baking powder, whisk together. Then add remaining ingredients, whisk together until smooth. Use a crepe pan or your favorite frying pan over medium high heat, make sure pan is hot before you start to make your crepes. Scoop a ladle of your batter into your frying pan and tilt your pan from side to side at all angles until the batter covers the pan. When the batter pulls away from the pan, flip crepe over and cook until done. Place crepe on plate and lightly spread 1/4 cup of whipped topping over half a crepe, add some fruit and fold in half, then in quarters. Garnish with more whipping cream and fruit if desired.
