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.
Strawberry Banana Crepes
- Prep Time: 20 minutes
- Cook Time: 5 minutes
- Total Time: 25 minutes
- Yield: 6 crepes 1x
- Category: Breakfast
- Method: Skillet
- Cuisine: French
Description
Perfect for a lazy Saturday morning breakfast, these strawberry and banana filled crepes encourage you to slow down and enjoy the morning.
Ingredients
- 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
Instructions
- 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.
Nutrition
- Serving Size: 1 crepe
- Calories: 183
- Sugar: 10g
- Sodium: 164mg
- Fat: 7.3g
- Saturated Fat: 3.7g
- Unsaturated Fat: 2.9g
- Trans Fat: 0.2g
- Carbohydrates: 25g
- Fiber: 2.7g
- Protein: 5.8g
- Cholesterol: 105mg
Jamie@Milk N Cookies says
What a sweet childhood memory with these crepes. They look spectacular and I could see how you’d think of these as fancy food!
My mom did something similar when we were kids. When my dad was out of town or at a client dinner, she would make us pancakes for dinner — sometimes with blueberries or chocolate chips and whipped cream. It always felt like a fun and special dinner to us, even though it turns out it was a relatively simple meal.
Thanks for sharing these delicious-looking crepes!
Jenna says
That is a sweet story and such a fun memory! You are a great mom and I know the boys will have amazing memories just like you have.
Julie says
It’s funny how food can bring back memories. Thanks Jenna!