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Strawberry Banana Crepes

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Author: Catherine McCord
Prep Time 1 minute
Cook Time 10 minutes
Total Time 1 hour 50 minutes

Ingredients  

  • 2 eggs
  • 1 Cup flour
  • 3/4 Cups milk
  • 1/2 Cup water
  • 1/2 Tsp kosher salt
  • 2 Tbsp butter, melted
  • butter for sauteing
  • 1/4 Cup strawberry preserves
  • 1/4 Cup cream cheese
  • 2 Bananas, sliced into coins

Instructions 

  • Place the first 6 ingredients in a blender and puree.
  • Refrigerate crepe batter for at least an 1 hour or overnight (this is so the crepes do not tear when cooking).
  • Grease a sauté pan (about 6” across) or crepe pan with butter, pour in 2 tbsp of the batter and tilt the pan to spread the batter around into a 6” circle.
  • Cook for 1 minute, flip and continue to cook another 30 seconds or until crepe just starts to become golden.
  • Remove the crepe to a plate and continue to make remaining crepes.
  • In a bowl, combine preserves and cream cheese until smooth.
  • Spread some of the cream cheese mixture across the middle of a crepe and top with several slices of banana.
  • Fold over the edges to close.
  • Repeat steps 7 and 8 with the remaining crepes.
  • Serve.

Nutrition

Calories: 290kcal | Carbohydrates: 45g | Protein: 7g | Fat: 10g | Cholesterol: 30mg | Sodium: 360mg | Fiber: 2g | Sugar: 17g
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