These crepes are perfect for a lazy Saturday morning, and a nice change from the usual weekday rush of those “Grab a granola bar and get in the car!” kind of mornings. Actually, when I was a little girl my mom used to make these for us as a special dinner… But only when my dad had a meeting and couldn’t join us. At six feet, six inches tall, he’s more of a meat and potatoes kind of guy, and crepes with fruit for dinner would have left him pretty hungry. I loved having a really tall dad as a little girl. Whenever anyone challenged me with that “my dad is bigger than your dad” game in grade school, I knew I would always be the true winner!
Even though I am all grown up now, I still love making these crepes and remembering those nights my mom was probably just trying to “keep it simple” and get dinner on the table- and we thought it was so fancy and special. She would set out the crepes, sliced strawberries and bananas, open up a can of peaches, and let us have free reign with the whipped cream- the squirting kind! I hope I’m that fun to my sweet boys.
- 3 eggs
- 1/2 cup whole milk
- 1/2 cup flour
- 1/4 teaspoon salt
- 2 tablespoons melted butter
- 2 cups sliced strawberries
- 2 bananas, sliced
- powdered sugar or whipped cream
- In a medium bowl, beat eggs until fluffy. Add in milk, flour, salt and melted butter and mix until smooth.
- Heat a nonstick skillet over medium heat. Pour about 1/4 cup of batter into the hot pan and tilt the pan in a circular motion so that the batter coats the pan evenly. When the bottom of the crepe is turning golden brown, and the top is just cooked through, remove from the heat and transfer to a plate to cool.
- Repeat with the remaining batter.
- Fill crepes with fruit and roll the edges together. Top with powdered sugar or whipped cream.