Fruit salad crêpes

Servings: 8 crêpes

Ingredients:

• Juice of ½ a lemon
• 1/4 cup (60 ml) maple syrup
• 2 tbsp. (30 ml) chopped fresh mint
• 2 cups (500 ml) cantaloupe cubes
• 1 cup (250 ml) fresh blueberries
• 1 1/3 cups (200 g) Cora plain crêpe mix
• 1 1/3 cups (325 ml) milk (or plant-based beverage)

Garnish:

• Mint leaves
• Icing sugar

Preparation:

1. In a bowl, whisk together the lemon juice and maple syrup. Add the mint and fresh fruit. 2. Gently mix and refrigerate. 3. In another bowl, combine the Cora crêpe mix with the milk. 4. Vigorously mix with a whisk until the batter is smooth. 5. Lightly oil a small anti-stick pan and heat over medium-high heat. Add 1/4 cup (60 ml) of the batter to the centre of the pan and rotate to spread mixture evenly. 6. When the edge of the crêpe is browned and easily lifts up, after about 1 minute, flip the crêpe over using a spatula and continue cooking for 30 seconds or until cooked. Remove crêpe from the pan and set aside. 7. Make the rest of the crêpes with the remaining batter. 8. Place a crêpe on a serving plate and add 1/3 cup (80 ml) of fresh fruit vertically from top to bottom in the centre of the crêpe. 9. Fold the two sides of the crêpe inwards so that the filling is snug inside. Repeat for the other crêpes. 10. Dust with icing sugar and decorate with a bit of mint.

Bon appétit!