Crepes filled with strawberry cream & bananas

by Suzanne on November 10, 2010

in Breakfast

How many of you like crepes but are afraid to make them?  I used to be until I tried them a few years back.  Crepes are so easy to make and they look so elegant and special.  Crepes are great filled with sweet things like fruit, cream and chocolate  or savory fillings such as chicken with white sauce and veggies. Crepes can be eaten any time of the day. My favorite type of crepes are breakfast or dessert crepes, the sweet ones, I know, no big surprise there.  Another plus for crepes they can be made ahead of time and saved for later, you can even freeze them too.   Let’s get over that fear of failure and make these easy, yummy crepes.

Recipe for Crepes
2 cups flour
2 cups milk
6 eggs
1/4 cup melted butter or oil
1 tsp. salt

Put all ingredients except milk in a food processor or blender, turn on and slowly add the milk until all is mixed well. If you don’t have either of those appliances then you can mix it by hand with a whisk. I like using the food processor or blender because there are no lumps of flour. Batter will be very runny. Let the batter rest while you get the filling ready.

Strawberry Filling
2 cups of fresh or frozen strawberries or berries of choice
4 oz. of cream cheese softened
1 cup of whipping cream whipped
2 T. granulated sugar

Whip the cream cheese and sugar until soft then add to whipping cream stirring to incorporate. Chop berries fine or blend or put in a food processor add to whipping cream mixture until all is incorporated.
Put in the refrigerator until ready to use.

Cooking the Crepes
I use a nonstick small suate pan but a regular size fry pan can be used. You’ll need butter or cooking spray, I like the cooking spray best. Heat pan on medium to medium high heat, it may take a while to get hot for the first crepe but no rush. Add your cooking spray and 1/4 cup of batter make sure you turn your pan so the batter is spread out evenly. Let the crepe cook for about 2 minutes or until the edges dry out a bit and they start to pull away from the sides, then flip over and cook 2 more minutes. Set crepe on plate and make the rest. Here is a video from Food Network on cooking the crepe.

Hope you liked that video, now for filling the crepe and the final touches.

Get your strawberry cream and put a doll-up in the middle then slice about half a small banana to go inside and roll up. Melt 1/4 cup of chocolate chips and then put in a plastic disposable pasty bag and cut the end off and viola. You could also use a small plastic sandwich bag and cut the corner after it’s filled with the melted chocolate. Garnish with fresh or frozen strawberries.

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1 Teresa November 10, 2010 at 6:34 pm

Love the idea of the strawberry cream. We love crepes at our house! We love to use nutella with our banana's. My girls even like them with nothing but cinnamon sugar sprinkled on them before we roll them up.

2 Suzanne November 11, 2010 at 3:29 am

Teresa, if I had some nutella I would have used it for sure, but I have to ban it from my house because I eat it all with in a week 🙂

3 jamie creative cupca November 10, 2010 at 11:57 pm

These look amazingly delicious. I am having brunch this Sunday, these crepes will be great.

Thanks for sharing .

4 Suzanne November 11, 2010 at 3:27 am

your welcome Jamie, hope the brunch is a success!

5 bunkycooks November 11, 2010 at 2:30 am

I wish I was eating these right now! I have always been a fan of crepes.

6 Suzanne November 11, 2010 at 3:27 am

I know aren't they just the best!

7 claudia lamascolo ak November 11, 2010 at 3:27 am

wow these look super! gorgeous shot here! nice new blog love it!

8 Suzanne November 11, 2010 at 3:39 am

thanks Claudia! your always making me feel good with your compliments 😉

9 Rich November 11, 2010 at 4:30 am

The website looks great! And so do the crepes. Actually, the crepes look better than great. They look mouthwateringly irresistible.

10 Suzanne November 11, 2010 at 12:30 pm

thanks Rich, I do have to say they were pretty good, One of my favorite ways to eat them is with some fresh squeezed lemon juice and powdered sugar especially when they are hot!

11 Katja November 11, 2010 at 3:35 pm

Oh these look so good and I love crepes too! My grandma in Austria made lots of these when we were kids, only we call them “Palatschinken”. Filled them with jelly rolled them up and eat them by hand…. Oh and thank you for your comment on my blog!

12 Deb November 12, 2010 at 3:20 am

Jess & Kyle are coming for Thanksgiving…won't I look like I've done something special if I can pull these sweet things off? Thanks for making it all seem possible, even for a "southern cooker" like me.

13 Suzanne November 12, 2010 at 5:37 am

Deb, some of the best cooks I know are southern cooks (like you). You make wonderful food so I'm sure you can manage these little things 🙂

14 Heather November 12, 2010 at 8:04 am

Your new website looks great and this recipe looks so yummy. I looked for your email address and couldn't find it, though. I want to ask you about your feeds. Your old site had a "full feed" but your new site doesn't. Will you be changing to a full feed? If you're wondering if it matters to followers, I'm one who feels it does. Please respond to my email address unless this is something you want to address to everyone.

15 Suzanne November 12, 2010 at 9:19 am

I sent you a email, thanks for the continued support 🙂

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