Desserts – Kiwi, pear and Mango crepes

We continue adding to our collection of desserts with this, my favourite ‘comfort food’ of all desserts – crepes.

But unlike the traditional Crepes Suzette – the French classic, my version satisfies all my sweet tooth needs in one hit. I am sure that it will do the same for you.

Traditionally, crepes are made flambé style at the table. But I have to give a warning here. If you are not trained in the proper preparation of flambé cooking – don’t even attempt it. A recent case saw a customer engulfed in flames at a restaurant where the waiter preparing the dish had not been properly trained and the customer received first and third degree burns. she is suing the restaurant for 5 million dollars – and they have admitted liability. So, prepare your crepes first and simply fill them with the fruit and serve – don’t flambé unless you really know what you are doing.
teacher sues restaurant

Desserts are designed to end the meal on a high. This one certainly will. I dedicate this one to my old mate Kevin and his wife Fiona (affectionately known as ‘tubs’) – food lovers extrordinaire, who I know will love the calorie kick – about 700 of them.

Bill’s favourite desserts – kiwi, pear and mango crepes

Ingredients

4 kiwis
2 eggs
4 pears
1 mango
1 glass of milk
four tablespoons (at least) of strawberry jam
4 tablespoons of margarine (light – if you are calorie conscious)
90g of flour
margarine for frying
a pinch of salt

Mix the flour, milk and a little of the margarine, the eggs and a pinch of salt into a lump free batter.

In a non-stick frying pan or better still a crepe pan, fry a little of the batter in a little amount of margarine to make the crepes, turning when the base has set. Repeat making the crepes until you have used up all of the batter. Watch you don’t burn them. They should turn out like little thin pancakes.

Peel clean and chop the fruit and stuff each crepe with the fruit mixture. Holding the fruit filled crepe upright, pour in the strawberry jam – as much as you like and serve on a plate. Sprinkle with either icing sugar or cream or custard, whatever your preference.
Recipes for desserts with Bill & Sheila
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