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Reviewed: Jun. 10, 2008

Wonderful!!! I took this to a birthday breakfast at work and everyone loved it. It was the first thing gone! I rated this recipe a four b/c as another reviewer said the prep time is way off, it did take awhile to make the crepes. Other than that this is a keeper for sure, will make again soon!

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NRob86

	Cooking Level: Beginning Living In: Houston, Texas, USA
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Reviewed: May 3, 2008

This recipe was so refreshing, with perky flavors that really catches your attention. I didn't have any orange juice, but I had an orange-pineapple blend that I used instead. The way I am going to fix this next time, to take to a potluck dinner is putting a couple of tablespoons of the fruit mixture into the middle of a crepe, and making little bags, closing the tops with toothpicks holding fruit in the toothpicks. Great idea, Huh. Debbie Webre

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Debbie

	Cooking Level: Expert Living In: Grove, Oklahoma, USA
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Reviewed: Oct. 21, 2007

I thought this was ok, but everyone else thought it was really good. (I'm not a big fan of cool whip) My biggest problem with this recipe is that the prep time is WAY off. Fortunately I chose to make the crepes ahead of time, because it took at least 45 minutes just to cook the crepes. Add another 10 minutes to mix up the crepe batter, plus time to chop all the fruit and mix up the "sauce" and you are looking at a good hour and a half of preparation before chilling time. I put the finished crepes on a plate, covered with foil, in the fridge overnight, and they were good as new next morning. I also used frozen blueberries, partially thawed, and that worked well too. (Tip: 16 oz strawberries is about 2 C chopped)

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COOKINGFOR7


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Reviewed: Aug. 1, 2007

awesome recipe! I had thoght that the orange juice and the sour cream might be weird mixed into the other ingredients, but it was awesome. I'm fixing it again this weekend for brunch.

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