Oil a crepe pan or a 9-inch cast-iron skillet, and heat over medium flame. Pour 1/4 cup of crepe batter into the center of the hot pan and tilt the pan quickly in all directions, so that the batter covers the bottom of the pan evenly. Cook about 5 minutes or until the edges of the crepe begin to shrink. Lift crepe with a spatula and turn over. Cook another 2 minutes. Place crepes on individual plates, spread filling over each crepe, and roll up. Bring juice, fruit, and salt to a boil and simmer for a few minutes. Add dissolved kuzu and stir until mixture thickens.

Elson M. Haas, MD is founder & Director of the Preventive Medical Center of Marin (since 1984), an Integrated Health Care Facility in San Rafael, CA and author of many books on Health and Nutrition, including ...more