Pinwheel crepe and fruit skewers


BMG # 82: Week 3, Day 1
Theme : Crepes
Recipe: Crepe and fruit skewers

Like I mentioned in yesterday’s post, the batch of crepes helped me make three different kinds and this is the second one. The idea is from Kathryn Hawkins’  book Crepes, Waffles and Pancakes. The only modification I made was to spread a little jam to the crepes before threading them onto the skewers. This was a delicious and fun treat, I will try this again for sure. My husband, who doesn’t like to eat anything sweet, loved this one. This can definitely be a fun appetizer for parties or a quick snack that makes a good impression.

I used the fruits I had (which also happened to be what the book recommended), but this would work with any combination of fruits. The bright red strawberry along with the green kiwi and yellowish guava was a good visual treat too. I followed the low fat honey crepes recipe for the crepes.

This recipe goes to Cooking from Cookbook Challenge Group and Blogging Marathon. Check out the Blogging Marathon page for the other Blogging Marathoners doing this BM#82 








For the crepe

  • 1 cup milk
  • 1/2 cup plain flour
  • 1 eggs
  • 1 teaspoons honey
  • 1 teaspoon oil
  • a pinch of salt
  • butter to grease the pan

For making two fruit skewers

  • 1 crepe from above recipe
  • a teaspoon of jam, optional
  • 2 strawberries, halved
  • 1 kiwi, sliced
  • 1 small guava, sliced or sweet mango slices


  1. Mix all the ingredients for the crepe using a wire whisk or blend in a mixer to get a lump free batter. This quantity makes about 8 crepes 6″ diameter in size. I used only one of those for the fruit skewer.
  2. To make crepes, heat a 6″ non stick skillet or pan. Spread a little butter to the base of the pan to grease it. Spoon 1/4 cup crepe batter and swirl/rotate the pan so that the batter coats the base. Try to avoid the batter going to the sides/walls of the pan. Cook until the batter is not wet anymore and the sides turn slightly brown. With a silicone spatula, carefully flip it over and cook the other side. Take off the pan and keep it on a plate. Make more crepes until the batter is used up.
  3. Take a crepe and spread a little jam or nutella and roll it up. Cut into 1″ thick pieces.
  4. Thread this pinwheel crepe with the different pieces of fruit onto a long bamboo skewer. Serve immediately.





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