Fruit crêpe roll
Prep time: 1 hr 5 minsTotal time: 
Fruit crêpe roll
This fun, fruity crêpe roll is a riff on mango pancakes – those golden crêpes, stuffed with mango and cream and rolled up like a spring roll that you find on some Asian dessert menus. It’s a fun one for kids to help assemble and a good way to get them to try some different fruits on Pancake Day. We’ve used berries and kiwis, but grapes, oranges and, of course, mangoes work brilliantly, too. The more colourful the better!
Prep time: 1 hr 5 minsTotal time: 
Nadine Brown
Nadine Brown
Ingredients
For the crêpe batter
- 55g unsalted butter
- 100g plain flour
- 1 tbsp caster sugar
- 2 medium eggs
- 250ml milk
- 1-2 tsp yellow food colouring
For the filling
- 125g full-fat soft cheese
- 3 tbsp icing sugar
- 300ml whipping cream
- 1 tsp vanilla extract
- 8 strawberries, hulled and halved lengthways
- 24 blueberries
- 1 kiwi, peeled, cored and cut into cubes
To serve
- fresh mixed berries
Step by step
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Melt the butter in a 19cm base diameter frying pan, then remove from the heat and pour into a small bowl, leaving a little butter in the pan. Sift the flour into a separate bowl and whisk in the sugar. Make a well in the centre, then crack in the eggs and add the milk, 2 tablespoons of melted butter and 1 teaspoon of food colouring. Whisk until smooth, adding extra food colouring if you want a vibrant batter. Let rest for 10 minutes.
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Return the frying pan to a low heat, then ladle in just enough batter to make a thin crêpe, quickly tilting the pan to coat the surface. Cook for 1 minute on each side until speckled and golden, then transfer to a plate. Repeat with the remaining batter, adding extra melted butter as necessary, until you have 8 crêpes in total. Stack on a plate, separated by layers of baking paper. Leave to cool.
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To make the filling, use an electric whisk to beat the soft cheese and icing sugar together, until smooth and combined. Add the vanilla then gradually mix in the cream until the mixture is thickened enough to hold. Chill in the fridge until ready to use.
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To assemble the roll, place a large sheet of baking paper on a board and arrange 4 crêpes in a line, overlapping slightly, with the shortest side facing you. Spread the crêpes with one-third of the cream filling, leaving a 3-4cm border all around. Top with another layer of 4 crêpes and another third of the cream filling. From left to right, arrange the fruit in short lines across 3 of the crêpes, leaving a 1cm gap between each line and leaving the fourth crêpe free. Spoon the remaining cream into a piping bag fitted with a wide, plain nozzle and pipe the cream between the rows of fruit. Use a palette knife to smooth over the filling.
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Fold the cream-free longer sides inwards and then firmly roll up from the short, fruit-free end until you have a solid roll with the seam tucked underneath. Wrap and chill for at least 3 hours until firm.
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To serve, trim the ends then cut the roll into 8-10 thick slices. Serve with extra berries.
