- In a bowl, stir together mango, strawberries and kiwis. Reserve. Place strawberries and 30 mL (2 tablespoons) maple syrup in blender and purée. Reserve.In another bowl, mix together all-purpose flour, whole wheat flour, wheat germ, baking powder and brown sugar. Make a well in the centre of mixture; add eggs and mix with a whisk. Gradually pour in milk, vanilla and oil, stirring until batter is smooth.
- Heat a lightly oiled non-stick skillet over medium-high heat. Pour 125 mL (1/2 cup) of crêpe batter into the centre of skillet. Swirl skillet so that batter forms an even circle.
- Cook crêpe for about 2 minutes on each side, turning over when bubbles appear on the surface and the bottom is lightly browned. Transfer to a plate and keep warm. Repeat process three more times.
- Place a crêpe on a pretty serving plate and top with one-third of fruit mixture and 15 mL (1 tablespoon) maple syrup. Repeat crêpe, fruit and syrup layer two more times; top with remaining crêpe to make a torte. Sprinkle with icing sugar and serve with strawberry coulis spooned over top.
Variation: Adapt the choice of fruit to the season! Take advantage of summer abundance to make a crêpe torte bursting with just berries: blueberries, raspberries, blackberries and strawberries.