Servings: 8

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Fruit Basket Crepes


8 Frieda’s French Style Crêpes, at room temperature
2 Kiwifruit or gold kiwifruit, peeled and diced
1 Asian pear, cored and diced
2 ripe bananas (or try red bananas), peeled and thinly sliced
1 navel orange (or try blood oranges, Cara Cara, vaniglia Oranges), peeled
2 8-ounce containers vanilla yogurt
1/4 teaspoon ground cardamom or cinnamon
1/2 cup slivered toasted almonds


Line 8 dessert goblets or long-stemmed glasses with crêpes (pleat crepes to make a cone shape). In a medium bowl, toss all fruits together gently. Spoon mixture, dividing evenly, into each crêpe cup. In another small bowl, stir together yogurt and cardamom or cinnamon. Spoon mixture over fruit on each crêpe. Sprinkle on almonds. Serve at once.