Strawberry Banana Crepes


Strawberry Banana Crepes

Strawberry Banana Crepes are so good… they take fruit to heavenly heights. If your not particularly into this combination, have fun experimenting with your personal fruit favorites.

The difference between my sweet and savory crêpes is just a little vanilla and a hint of sugar. We like to compliment the fruit without competing with it. Simply fabulous.

  • Servings: 8
  • Time: 0hr 30mins
  • Difficulty: Easy
  • 1 cup whole milk
  • 1 large egg
  • 1 tablespoon granulated sugar
  • ½ teaspoon pure vanilla
For the crêpe batter, in a 1-quart mixing bowl or cup, whisk all together until loose and frothy (30-60 seconds). Breaking up the egg now reduces overall mixing time with flour, lessening gluten development.
  • 1 tablespoon melted butter
Whisk into milk mixture.  
  • 2 ½ ounces all-purpose flour, bleached
  • ¼ teaspoon fine sea salt
Sift flour into egg mixture; whisk until smooth (30-60 seconds). The batter will be quite thin. Set aside to allow bubbles to settle out. Weighing flour produces consistent results. Bleached flour is low in gluten, which promotes tenderness. Bubbles in the batter make cooked crêpes prone to tearing.
  • Chocolate Sauce
  • ¼ cup powdered sugar
  • ¼ cup chopped pecans (optional)
Spoon chocolate sauce into the corner of a sturdy plastic sandwich bag (to create a disposable drizzling dispenser). Set all aside. Early preparation of fillings and toppings allows prompt serving when crêpes are ready.
  • 3-4 firm, ripe bananas, sliced lengthwise and then crosswise into ½ inch thick half-moons
  • 1 teaspoon fresh lemon juice

In a 3-quart bowl, gently toss bananas with lemon juice to coat evenly; cover and set aside.

Tip: Cut a lemon in half at the equator; place cut sides down and quarter. Juice with a citrus squeezer held over a mesh strainer to catch seeds.

Lemon acidity slows banana discoloration. Covering reduces dehydration.
  • 2 dozen strawberries, rinsed, hulled and sliced to ½ inch
Cover and set aside. Covering reduces dehydration.
  To cook the crêpes, pour a scant ½ cup (a 2 ½-inch ice cream scoop works well) batter in the center of a 10-inch ceramic nonstick skillet over medium-low heat. Immediately grasp pan handle and swirl to spread into an 8-inch circle (pour and finish swirling all within 10-15 seconds). Return to heat. Flip when bottom shows strong amber lacing (1-2 minutes). Cook second side 1-2 minutes. Cooking crêpes after preparing the filling allows serving while crêpe is still piping hot.

Flip crêpe. Cut tip from chocolate sauce bag; thinly drizzle chocolate over crêpe. Add a portion of the fruit; fold and slide onto a serving plate. Top with more fruit and finish with a sifting of powdered sugar and a pinch of nuts.

Repeat for each additional crêpe, serving each promptly.

The second side of the crêpe is not attractive, and so it should face the filling.

Additional Testing Notes: If holding crêpes for any length of time, transfer to a wire cooling rack; reheat briefly in a toaster oven just before filling.