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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).