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Fruit-stuffed Crepes (Jacqueline Barnie, Niagara-on-the-Lake)

INGREDIENTS:

Combine yogurt with Ice Syrup and mixed berries. Place a spoonful of the mixture in the middle of each crepe, and roll up. Serve 2 crepes per person, drizzled with Cabernet Franc Ice Syrup. This is a quick and easy dessert, which will impress your guests.