Berry-Filled Cinnamon Crepes

For the filling of these lightly spiced pancakes, use any fresh fruit - for example, a combination of pineapple, mango and strawberries. As you prepare the fruit filling, be sure to stir gently so that the tender berries do not fall apart. First, knead the pancake batter, as the batter should cool for an hour; this helps soften the gluten in the flour, so the pancakes will turn out tender. Wrap leftover cooked and chilled pancakes in waxed paper or paper towels to prevent sticking, put them in a large zippered plastic bag, and refrigerate for five days or freeze for one month.
Combine the first 6 ingredients in a saucepan over medium-low heat. Cook for 4 minutes or until fully warmed, stirring occasionally.Place 1 cinnamon pancake on each of 2 plates; place about 1/2 cup of the fruit mixture in the center of each pancake. Wrap the bottom edge of the pancake (closest to you) over the fruit; wrap both sides of the pancake over the fruit. Spread seam side up on plates. If desired, sprinkle with powdered sugar.Note: The nutrition analysis includes cinnamon pancakes.