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Preptime: 20 min.Cooktime: 15 min.
Carbs: 66g
Fat: 14g
Fiber: 3g
Protein: 8g
Satfat: 4g
Sodium: 109mg
For the stir-fry:
3 tablespoons canola oil or grapeseed oil
1 carambola (star fruit), thinly sliced and cut into quarters
1/4 pineapple, peeled and diced
1 cup watermelon, peeled, seeded and diced
1 banana, peeled and cut into small cubes, (BEST done at last moment!)
3 tablespoons spiced rum
1 cup apple cider (or juice)
juice of one lemon
1/2 cup honey
For the crepe batter:
3 eggs, beaten
1 cup skim milk
1 cup flour
1/8 teaspoon salt
1 teaspoon ground cinnamon
1 teaspoon ground cloves
2 tablespoons melted butter
Directions:
For the stir-fry:
1. Heat 3 tablespoons of the cooking oil in a large skillet or wok. When the oil is hot, add the fruits and allow them to just soften, about 2 minutes. Now add the rum, cider, lemon juice and honey. Allow the fruit to just get soft and then remove all of the fruit with a slotted spoon to a mixing bowl.
2. Reduce the remaining liquid until syrupy. Strain it into a small saucepan. Keep warm. (If this mixture gets too thick, just whisk in a tiny bit more cider.) Reserve.
For the crepes:
1. Whisk the eggs and milk together in a large bowl. Beat in the flour, salt, cinnamon, cloves and melted butter. Reserve.
To serve:
1. Makes crepes in the usual way.
2. Spoon some of the warmed fruit compote into 1 quadrant of each crepe. Fold the crepe in half and then spoon fruit into another quadrant.
3. Serve 2 crepes per person on plates or in shallow soup plates and then with a spoon drizzle some of the warm fruit syrup over the folded crepe.
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