1/2medium size pineapplepeeled, cored and diced very small, about 1 cup
1/2lbstrawberriesdiced very small, about 1 cup
1 - 2tablespoonspowdered sugar
Place the pineapple and berries in a bowl and stir to combine. Set aside and let the flavors combine while you make the whipped cream and the crepes. Combine the cream, sugar, vanilla and cardamom in a mixing bowl and beat on high speed until it turns fluffy and forms peaks of whipped cream. Place the whipped cream in the refrigerator for a few minutes, while you make the crepes.
Combine the eggs and the cream cheese in a blender. Blend until smooth. (This should take just a few moments.) Let the batter rest a moment while you warm a skillet on the stove over medium to medium high heat. Melt a teaspoon of butter in the skillet and spread it around the pan. Pour about 1/3 cup of batter onto the hot skillet. Tilt the pan around to cover the bottom with the batter.
Cook them for a couple minutes on the first side, just until golden, and then carefully flip and cook another minute or so on the other. Once you have a feel for the way these cook, proceed to make them as big or small as you like. Plate them as you go and fill them with generous scoops of fruit. Fold over the tops and then add a scoop of whipped cream on top. Enjoy!
Strawberry Pineapple Crepes with Cardamom Cream https://barefeetinthekitchen.com/strawberry-and-pineapple-stuffed-crepes-with-cardamom-whipped-cream-recipe/