Grab-and-Go Mixed Fruit Burrito

Replace traditional tortillas with store-bought crêpes and wrap up a nutritious breakfast that will satisfy any kid’s cravings. This recipe easily doubles as needed.
Originally published September, 2007
Recipe by Paula Bowman
Photo by Michael Alberstat

• 1 tbsp granulated sugar
• 1/2 tsp ground cinnamon
• 4 store-bought 9-inch crêpes (10 to a package)
• 4 tsp smooth peanut butter or cream cheese
• 2 bananas diced
• 1 pear halved, cored and cut lengthwise into 12 pieces
• 1/4 cup fresh blueberries
• 1/4 cup raisins
• 1/2 cup vanilla yogurt

1. Mix sugar and cinnamon together in a small bowl; set aside.
2. Lay crêpes out on a flat, dry surface. Spread 1 teaspoon peanut butter on one side of each crêpe. In centre of each crêpe, mound equal portions of banana, pear, blueberries and raisins. Place 2 tablespoons yogurt on top. Dust with a pinch of reserved cinnamon sugar.
3. Wrap crêpes one at a time: Fold each side in towards middle. Fold bottom of crêpe over filling and roll it up tightly; repeat with remaining crêpes.