Easy Crêpes with Strawberries, Bananas, and Cream [Recipe]

Well my friend, it’s true: it’s time to share my super easy crepe recipe with the world. These are the perfect crepes to go with just about any filling, making them great for for sweet crepes or savory crepes. 

To make this post more special than just “basic crepe recipe,” I’ve dressed mine up to be delicious strawberry banana crepes with real whipped cream, to show you guys how simple it is to make this easy recipe shine! I’ve also included some other ways (listed below) for how to dress up these basic crepes for lots of different flavor variations. 

This recipe has served my family many times over, and I have to say that I think it’s pretty much foolproof. You can stuff these homemade crepes with just about anything; I’ve made them with eggs and cheese on the inside as a savory option, or I’ve also made them with cream, fresh fruit, sugar, or jam.

What are crêpes

Crepes are a delicious, slightly salty, thin pancakes that can be filled with either sweet or savory fillings. To my knowledge, crepes originated in France as a thin, buckwheat pancakes, and were most commonly served as savory crepes at first.

Today, crepes show up on breakfast menus all over the world, filled with so many delicious different things! I think most commonly, they are served in North America as a sweet breakfast option; would you agree?

What to eat with crêpes

If you’re short on ideas for what to serve with crepes, here are some great options. This is not an exhaustive list, mind you. Use this as inspiration, and then build your own fantastic creations from here.

Breakfast or brunch crêpes

Breakfast crepes can be either sweet or savory. Here are a few simple ingredients that make great additions to breakfast crepes of all kinds:

• Jam
• Cream
• Custard/pudding
• Fresh fruit
• Berries
• Pie filling or fruit sauce
• Sugar
• Maple syrup
• Nutella/hazelnut spread
• Eggs
• Bacon
• Sausage
• Ham
• Omellette

Lunch crêpes

Crepes for lunch can be, honestly, whatever you want them to be. I sometimes like to fill my leftover crepes from a sweet breakfast with something savory for lunch! Fillings can include:

• Eggs
• Cheese
• Cottage cheese
• Fried potatoes
• Sour cream
• Salsa
• Avocado
• Tomatoes
• Cilantro
• Chicken
• Sausage

Dinner crêpes

Making crepes for dinner is another fun way to serve them! Honestly, for this option you could make them like tacos… or you could just do them as breakfast (or lunch) for dinner, using the sweet or savory ingredients listed above.

Making sweet or savory crêpes

Here are a few of my favorite filling combinations for making the best crepe recipe (in my opinion) out there! I’ll list these all menu-style so that you can think about how you might put these options together.

How to serve sweet crêpes

• Strawberry banana crepes with cream
  Sweet strawberries and bananas are complimented by clouds of unsweetened or lightly sweetened whipped cream. (I’ve got all the details for putting this together in this post.)
• Fresh fruit and custard crepes
  These delicious custard filled crepes are loaded with assorted fresh fruit and topped with whipped cream.
• Yogurt berry crepes
  Plain or vanilla yogurt mixed into real whipped cream, sprinkled with all of your favorite berries on a fresh homemade crepe.
• Apple cinnamon crepes
  Warm apple pie filling and whipped cream on top – can’t get much better than this! Sprinkle with cinnamon, if desired.
• Zesty lemon crepes
  Thick, tangy lemon curd, yogurt and whipped cream make these fluffy crepes exceptional.
• Cherry crepes with cheesecake filling
  Are you a cheesecake lover? Try a crepe with my popular cheesecake filling and cherries (or any other kind of your favorite fruit). 

What to serve with savory crêpes

• Scrambled eggs and cheese
  Perfect scrambled eggs topped with melted cheddar cheese inside a delicious homemade crepe. Simple and delicious.
• Omelette crepe
  Your favorite omelette rolled into a crepe and warmed in a skillet. Topped with melted cheese or hollandaise sauce.
• Crepes Benedict
  Poached eggs, bacon, tomato and avocado inside a fresh homemade crepe with hollandaise sauce and chopped green onion on top.
• Ham and cheese crepes
  Thinly sliced ham and delicious cheese rolled into a crepe and warmed in a lightly buttered pan until the cheese is melted.
• Savory cheese crepes
  Dry curd cottage cheese mixed with an egg, salt, and pepper. Spread onto a delicious homemade crepe and fried in butter until hot and melty.
• Panini crepes
  A crepe rolled up with scrambled egg, thinly sliced ham, and cheese. Fried in a panini press until hot through. Served plain or with hollandaise sauce on top.

Do you need any special supplies to make crêpes?

No! The good news is, while you could use a special non-stick crepe pan to make crepes, you can just as easily use a regular non-stick frying pan. My personal favorite way to make these is in my 10-inch cast iron skillets; I get two of them going at a time, and before long, I can have a stack of delicious crepes ready to go! So, no fancy crepe pan required here! Use what you have to make something amazing.

How to make easy homemade crepes with strawberries, bananas and cream

Here’s the breakdown on how to make these delicious, thin French pancakes! These are all basic crepe ingredients which should be easy to come by. Use large eggs for best results. Make sure to scroll down past the recipe for step by step pictures!

Prep the filling options

Wash and chop the strawberries and whip the cream until stiff peaks form. Set aside in the refrigerator. (Note: You can use a little bit of sugar in the cream if you like it slightly sweetened; I recommend 2 Tbsp sugar per 1 cup of cream). 

Make the batter

In a medium or large mixing bowl, beat the eggs with a large whisk or hand mixer. Add the salt and all-purpose flour, and beat until the mixture is smooth (it will be quite thick). 

Add the milk and water, and mix until you have a fairly runny pancake batter.

Alternatively, you can just throw all of the ingredients into a bowl and mix the batter with an immersion blender until smooth. This is my favorite way to do it (pictured below the recipe card).

Fry the crepes

Using a 4-oz ladle or a 1/2 cup measuring cup, pour 1 scoop of batter into your non-stick pan over medium-high heat, greased with a bit of melted butter (about 1 tsp). Tilt the pan to allow the crepe to spread the batter in a circular motion; it should be thin layer of batter in round shape (about 10-inches in diameter). 

Flip the crepes with an egg flipper once the top shows that the pancake is completely set. Allow the underside to cook until just golden brown. The first crepe or two off of the press will have a speckled look (from the butter).

Note: You will not need to grease the pan after every crepe; only re-grease the pan as you find they are starting to stick.

Set the finished crepes aside in a stack on a large plate. Repeat with the remaining batter until all of the crepes are done. 

Fill with topping

Once all of the crepes are fried, you can serve them! Spread a spoonful of freshly whipped cream, chopped strawberries, and sliced bananas into the center of each crepe. I like to wait till just before serving to slice the bananas, to prevent them from turning brown.

Fold the ends of the crepe over the top envelope-style, and top with more cream and fruit (if desired). 

You will need:

• Ingredients (see recipe card)
• Medium mixing bowl or large mixing bowl
• Measuring cups and spoons
• Large whisk, hand mixer, or immersion blender
• Spatula
• Ladle (4oz) or 1/2 cup measuring cup
• Butter knife
• Thin egg flipper or thin spatula
• Non-stick pan (10-12-inch frying pan) or cast iron skillet
• Large plate (for stacking the finished crepes)

Print

Easy Homemade Crêpes with Strawberries, Bananas, and Cream

Use this simple crepe recipe to stuff with all of your favorite fillings, not just the ones I've recommended! This makes a great sweet or savory crepe base. Multiply this recipe to accommodate larger numbers of people (I do 3-4x times this recipe to serve my family of 6).

Course Breakfast, Brunch, lunch

Cuisine American, Canadian, French

Keyword banana, cream, crêpes, strawberry

Prep Time 5 minutes

Cook Time 25 minutes

Total Time 30 minutes

Servings 2 people

Author Naomi

Ingredients

• 1 large egg
• ¾ cup milk
• ½ cup water
• 1 cup all-purpose flour
• ½ tsp salt
• 1 Tbsp butter or enough to grease the pan
• 1/2 pint strawberries (or about 1-2 cups, chopped)
• 2 whole bananas
• 1/2 cup heavy cream

Instructions

Prep the filling options

1. Wash and chop the strawberries and whip the cream until stiff peaks form. Set aside in the refrigerator. (Note: You can use a little bit of sugar in the cream if you like it slightly sweetened; I recommend 2 Tbsp sugar per 1 cup of cream).

Make the batter

1. In a medium or large mixing bowl, beat the eggs with a large whisk or hand mixer. Add the salt, milk, and all-purpose flour, and beat until the mixture is smooth (it will be quite thick).

2. Add the water, and mix until you have a fairly runny pancake batter.

3. Alternatively, you can just throw all of the ingredients into a bowl and mix the batter with an immersion blender until smooth. This is my favorite way to do it.

Fry the crepes

1. Using a 4-oz ladle or a 1/2 cup measuring cup, pour 1 scoop of batter into your non-stick pan over medium-high heat, greased with a bit of melted butter (about 1 tsp). Tilt the pan to allow the crepe to spread the batter in a circular motion; it should be thin layer of batter in round shape (about 10-inches in diameter).

2. Flip the crepes with an egg flipper once the top shows that the pancake is completely set. Allow the underside to cook until just golden brown. The first crepe or two off of the press will have a speckled look (from the butter).

   Note: You will not need to grease the pan after every crepe; only re-grease the pan as you find they are starting to stick.

3. Set the finished crepes aside in a stack on a large plate. Repeat with the remaining batter until all of the crepes are done.

Fill with topping

1. Once all of the crepes are fried, you can serve them! Spread a spoonful of freshly whipped cream, chopped strawberries, and sliced bananas into the center of each crepe. I like to wait till just before serving to slice the bananas, to prevent them from turning brown.
2. Fold the ends of the crepe over the top envelope-style, and top with more cream and fruit (if desired).

If you like this recipe, you may also like:

• Simple Sourdough Crêpes
• Cream Cheese Filling
• Easy Homemade Vanilla Pudding
• Easy Homemade Strawberry Sauce
• Homemade Apple Pie Filling

And that’s it! Another staple for your recipe binder. I hope you make these crepes over and over again, with many blissful results in the days ahead! 

As always, if you make this recipe, feel free to tag me in your gorgeous crepe pictures on Instagram @naomicakesofficial! I always love to see that my recipes are being enjoyed.

Back soon,

Naomi

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