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Tortilla Crepes

Dawn Larzelier
By Dawn Larzelier
Tortilla Crepes with huckleberry and apple compote
    Huckleberry tortilla crepes made with local Idaho ingredients are a fun and delicious twist on traditional crepes. In this recipe, we use fresh huckleberries, a sweet and tart wild berry that is native to the region, along with locally sourced flour tortillas and honey from Idaho bees. The combination of flavors is simply irresistible, but the best part is that you can use any berry or fruit you have on hand for a tasty treat. Whether you prefer raspberries, strawberries, or even sliced peaches, these crepes are a versatile and delicious way to showcase the best of Idaho’s local produce. Give them a try today and see what delicious flavor combinations you can create.

    Categorized: BreakfastDesserts

    Ingredients

    • 3 large Granny Smith or other tart Idaho apples
    • (peeled, cored, quartered and fine diced)
    • ¼ cup Idaho huckleberries
    • 2 tablespoons Idaho butter – separated
    • ¼ – ½ teaspoon nutmeg
    • 1 teaspoon cinnamon
    • ¼ – 1/3 cup sugar – to taste (should remain somewhat tart)
    • 6 6-inch Idaho tortillas
    • Idaho honey to taste

    Featured Idaho Produce

    Steps

    • Heat 1 tablespoon butter in skillet over medium heat.

    • Sauté apples until they just begin to soften.

    • Add spices, sugar and huckleberries.

    • Continue to cook until sugar dissolves and berries are heated through (about 1 minute). Do not overcook fruit mixture – apples should be tender/crisp and berries just heated through.

    • Lightly brush tortillas with remaining melted butter.

    • Heat on grill or griddle pan.

    • Place approximately 4 ounces of fruit mixture in center of tortilla.

    • Roll tortilla and continue to brown on grill until slightly crisp on all sides.

    • To serve, plate one tortilla crepe on a plate. Garnish with small amount of fruit mixture and top with whipped cream, ice cream, or softened, whipped cheesecake-flavored cream cheese

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