Sweet Crêpes with Ginger-Nectarine Filling

Fresh nectarines make a tantalizing filling for these dessert crêpes.


  • 1 cup (250 mL) all-purpose flour
  • 1 cup (250 mL) 1% milk
  • 1/2 cup (125 mL) water
  • 1/2 cup (125 mL) pasteurized refrigerated egg product
  • 1 tbsp (15 mL) sugar
  • 2 tsp (10 mL) light butter, melted
  • 1 tsp (5 mL) Double-Strength Vanilla
    Filling & Sauce
  • 2 tsp (10 mL) light butter
  • 1 1/4 tsp (6 mL) grated fresh gingerroot
  • 1 1/2 lbs (700 g) fresh nectarines, pitted and sliced (5-6 nectarines)
  • 4 1/2 tbsp (67 mL) packed brown sugar, divided
  • 1 tbsp (15 mL) fresh lemon juice
  • 1 tsp (5 mL) Cinnamon Plus® Spice Blend
  • 1/2 cup (125 mL) reduced-fat sour cream
  • 1 tsp (5 mL) Double-Strength Vanilla
  • 2 tbsp (30 mL) toasted sliced almonds (optional)


  1. Combine crêpe ingredients in Classic Batter Bowl; whisk until smooth. Cover and refrigerate 30 minutes (see Cook's Tip).

  2. Meanwhile, for filling, melt butter in Executive (10-in./24-cm) Skillet (do not use stainless cookware) over medium heat. Add ginger to Skillet; cook 30-45 seconds or until fragrant. Add nectarines, 2 1/2 tbsp (37 mL) of the brown sugar, lemon juice and spice blend to Skillet; cook, uncovered, 3-4 minutes or until nectarines are softened, stirring occasionally. Remove Skillet from heat.

  3. Using Kitchen Spritzer, lightly spray Executive (8-in./20-cm) Sauté Pan (do not use stainless cookware) with canola oil. Heat pan over medium heat 1-3 minutes or until shimmering. Pour scant 1/4 cup (50 mL) crêpe batter into pan, immediately tilting and swirling pan to cover bottom. When crêpe starts to bubble and edges are brown, turn using Small Nylon Turner. Cook additional 1 minute or until lightly browned. Remove from pan. Repeat with remaining batter, lightly spraying pan with additional oil every other crêpe.

  4. For sauce, combine sour cream, vanilla and remaining 2 tbsp (30 mL) brown sugar in (2-cup/500-mL) Prep Bowl; stir until sugar is dissolved. To assemble, drizzle 1 tsp (5 mL) sauce over one crêpe; top with scant 1/4 cup (50 mL) filling. Fold crêpe to form a square. Top with 1 tbsp (15 mL) filling and 1 tsp (5 mL) sauce; repeat with remaining crêpes, filling and sauce. Sprinkle with almonds, if desired.


  • 6  servings of 2 filled crepes

Nutrients per serving:

Calories 250, Calories from Fat 40, Total Fat 5 g, Saturated Fat 2.5 g, Trans Fat 0 g, Cholesterol 15 mg, Sodium 95 mg, Carbohydrate 45 g, Fiber 2 g, Sugars 25 g, Protein 7 g

U.S. Diabetic exchanges per serving:

1 starch, 2 fruit, 1/2 low-fat meat, 1/2 fat (3 carb)

Cook's Tips:

Pumpkin pie spice can be substituted for the Cinnamon Plus® Spice Blend, if desired.

Allowing the crêpe batter to rest gives the flour time to absorb into the liquid, eliminating air bubbles, which results in stronger, more elastic crêpes.

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