Spread a thin layer of nut cream on one crepe and place another on top and press together. Then cut the crepe into strips approx. 1.5 cm wide. Cut the fruit into bite-sized pieces and set aside.
Now it`s getting a little bit tricky. In fact, crêpe and fruit are alternately placed on a wooden skewer. The crepe practically meanders around the fruit.
Another variant: You just take one crepe, spread it thinly with nut cream and roll it up. Then you cut the rolled crepe into 1 cm thick slices and skewer them alternately with the fruit.
With both variants, I recommend taking a piece of fruit first to set the crepe a little. Place the finished skewers on a large plate and garnish with powdered sugar.
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