STRAWBERRY-BANANA CREPES
Splurge on fancy pancakes that are paper thin and extra delicious.
Provided by By Betty Crocker Kitchens
Categories Breakfast
Time 25m
Yield 12
Number Of Ingredients 8
Steps:
- In small bowl, stir all crepe ingredients until blended. Grease 6- or 7-inch skillet with shortening or cooking spray; heat over medium-high heat. For each crepe, pour 2 tablespoons batter into skillet; rotate skillet until batter covers bottom. Cook until golden brown. Gently loosen edge with metal spatula; turn and cook other side until golden brown. Stack crepes as you remove them from skillet, placing waxed paper between each. Keep crepes covered to prevent them from drying out.
- In chilled medium bowl, beat whipping cream and sugar with electric mixer on high speed until stiff. Spoon about 3 tablespoons whipped cream down center of each crepe; top with 4 or 5 banana slices. Roll up; top each crepe with whipped cream, strawberries and walnuts.
Nutrition Facts : Calories 220, Carbohydrate 19 g, Cholesterol 70 mg, Fat 2 1/2, Fiber 1 g, Protein 4 g, SaturatedFat 7 g, ServingSize 1 Crepe, Sodium 150 mg, Sugar 10 g, TransFat 1/2 g
STRAWBERRY BANANA CREPES
My family often has company over for breakfast or brunch, and these light fruit-topped crepes are our favorite. The sweet sensations are as fast to make as they are fabulous. You can cook the crepes the night before, refrigerate them with waxed paper in between, then fill and top them in the morning. -Shelly Soule Las Vegas, Nevada
Provided by Taste of Home
Time 30m
Yield 18 crepes.
Number Of Ingredients 14
Steps:
- In a large bowl, combine the flour, sugar, cinnamon, milk and eggs. Cover and refrigerate for 1 hour., In an 8-in. nonstick skillet, melt 1 teaspoon butter. Stir batter; pour about 2 tablespoons into the center of skillet. Lift and tilt pan to evenly coat bottom. Cook until top appears dry; turn and cook 15-20 seconds longer. Remove to a wire rack. , Repeat with remaining batter, add butter to a skillet as needed. When cool, stack crepes on paper towels with waxed paper in between., In a large bowl, beat the filling ingredients until smooth. Spread 2 rounded tablespoonfuls on each crepe; roll up. In a large bowl, combine topping ingredients; spoon with crepes.
Nutrition Facts : Calories 328 calories, Fat 17g fat (12g saturated fat), Cholesterol 84mg cholesterol, Sodium 122mg sodium, Carbohydrate 36g carbohydrate (20g sugars, Fiber 2g fiber), Protein 7g protein.
CJ'S EPIC STRAWBERRY BANANA SMOOTHIE
This is my 13-year-old son's creation. It's perfect on a hot summer day or as an after school treat.
Provided by CarolinaBlonde
Categories Strawberry Smoothies
Time 10m
Yield 4
Number Of Ingredients 7
Steps:
- Put ice in a blender; add bananas, milk, sugar, strawberries, and vanilla extract. Blend until smooth. Top with whipped topping; blend again until smooth.n
Nutrition Facts : Calories 166.1 calories, Carbohydrate 38.4 g, Cholesterol 1.2 mg, Fat 0.9 g, Fiber 2.8 g, Protein 3.2 g, SaturatedFat 0.6 g, Sodium 27.5 mg, Sugar 28.3 g
BANANA CREPES
French crepes filled with a sweet cream sauce over bananas and topped with whipped cream.
Provided by Jessica Eymann
Categories 100+ Breakfast and Brunch Recipes Crepes Sweet
Time 20m
Yield 6
Number Of Ingredients 15
Steps:
- Sift flour and powdered sugar into a mixing bowl. Add eggs, milk, butter, vanilla, and salt; beat until smooth.
- Heat a lightly greased 6 inch skillet. Add about 3 tablespoons batter. Tilt skillet so that batter spreads to almost cover the bottom of skillet. Cook until lightly browned; turn and brown the other side. Repeat process with remaining batter, grease skillet as needed.
- Melt 1/4 cup butter in a large skillet. Stir in brown sugar, 1/4 teaspoon cinnamon and nutmeg. Stir in cream and cook until slightly thickened. Add half the bananas at a time to skillet; cook for 2 to 3 minutes, spooning sauce over them. Remove from heat.
- Roll a crepe around each banana half and place on serving platter. Spoon sauce over crepes. Top with whipped cream and a pinch of cinnamon.
Nutrition Facts : Calories 518.5 calories, Carbohydrate 60.7 g, Cholesterol 145.5 mg, Fat 28.7 g, Fiber 3.8 g, Protein 8 g, SaturatedFat 17.3 g, Sodium 252.1 mg, Sugar 30.7 g
CREAMY STRAWBERRY CREPES
This recipe has been a family favorite for over 30 years! These crepes are delicious and very rich! Be sure you have at least 1 hour to prepare, they are worth every minute!
Provided by meliss
Categories 100+ Breakfast and Brunch Recipes Crepes Sweet
Time 1h
Yield 6
Number Of Ingredients 13
Steps:
- Place the eggs, milk, water, melted butter, flour, and salt in the pitcher of a blender; blend until smooth.
- Blend the cream cheese, confectioners' sugar, lemon juice, lemon zest, and vanilla with an electric mixer until smooth. Gently fold in the whipped cream.
- Heat a lightly oiled griddle or non-stick skillet over medium heat. Pour or scoop the batter onto the griddle, using approximately 2 tablespoons for each crepe. Tip and rotate pan to spread batter as thinly as possible. Flip over when the batter is set and the edges are beginning to brown. Cook until the other side begins to brown. Stack finished crepes on a plate, cover with a damp towel and set aside.
- To serve, fill each crepe with 1/4 cup sliced strawberries and 1/3 cup of the cream cheese filling, roll up and top with a small dollop of the cream cheese filling and more sliced strawberries.
Nutrition Facts : Calories 557.2 calories, Carbohydrate 49.4 g, Cholesterol 205.3 mg, Fat 36.8 g, Fiber 2.5 g, Protein 9.8 g, SaturatedFat 22.1 g, Sodium 405.9 mg, Sugar 32 g
STRAWBERRY BANANA CREPE CAKE RECIPE BY TASTY
Here's what you need: large eggs, milk, oil, vanilla, ripe bananas, sugar, salt, flour, unsalted butter, strawberries, heavy cream, powdered sugar
Provided by Julie Klink
Categories Desserts
Yield 8 servings
Number Of Ingredients 12
Steps:
- In a food processor or blender, add the eggs, milk, oil, vanilla, bananas, sugar, salt, and flour. Blend until the batter is smooth without clumps.
- In a medium nonstick skillet over medium heat, melt the butter and swirl so it coats the entire pan. Then pour in ¼ cup of crepe batter and tilt the pan to cover the entire bottom. Cook until the bottom surface of the crepe begins to brown and the edges are lacey, for about 3 minutes, and then flip. Repeat with the remaining crepe batter.
- In a food processor or blender, add the strawberries and puree until smooth. Pour the strawberry puree through a sieve into a medium bowl to remove any seeds and clumps. Chill for 15 minutes until the puree is cold.
- In a large bowl, using a whisk or hand mixer, beat the cream until thickened. Add the powdered sugar, and beat until soft peaks form. Add half of the strawberry puree, and blend with the hand mixer. Add the rest of the strawberry puree and gently fold it into the whipped cream with a spatula.
- Dollop a bit of strawberry cream on a plate, then place the first crepe and frost with about ¼ cup of filling. Stack the remaining crepes on top of each other, with strawberry whipped cream between each layer. Spread the rest of the strawberry whipped cream on top of the last crepe.
- Arrange slices of strawberry on top for garnish.
- Slice and serve.
- Enjoy!
Nutrition Facts : Calories 510 calories, Carbohydrate 59 grams, Fat 27 grams, Fiber 3 grams, Protein 12 grams, Sugar 25 grams
CREAMY STRAWBERRY CREPES
Steps:
- In a large bowl, whisk eggs, milk, water and butter. In another bowl, mix flour and salt; add to egg mixture and mix well. Refrigerate, covered, 1 hour., Heat a lightly greased 8-in. nonstick skillet over medium heat. Stir batter. Fill a 1/4-cup measure halfway with batter; pour into center of pan. Quickly lift and tilt pan to coat bottom evenly. Cook until top appears dry; turn crepe over and cook until bottom is cooed, 15-20 seconds longer. Remove to a wire rack. Repeat with remaining batter, greasing pan as needed. When cool, stack crepes between pieces of waxed paper or paper towels. , For filling, in a small bowl, beat cream cheese, confectioners' sugar, lemon juice, zest and vanilla until smooth. Fold in 2 cups berries and the whipped cream. Spoon about 1/3 cup filling down the center of each crepe; roll up. Garnish with remaining berries and, if desired, additional confectioner's sugar. Cover and refrigerate or freeze remaining crepes in an airtight container, unfilled, for another use.
Nutrition Facts : Calories 415 calories, Fat 26g fat (16g saturated fat), Cholesterol 115mg cholesterol, Sodium 163mg sodium, Carbohydrate 40g carbohydrate (28g sugars, Fiber 2g fiber), Protein 7g protein.
COCOA CREPES WITH STRAWBERRY-BANANA FILLING
Splurge on fruit-filled fancy chocolate pancakes that are paper thin and extra delicious.
Provided by By Betty Crocker Kitchens
Categories Dessert
Time 35m
Yield 4
Number Of Ingredients 8
Steps:
- In medium bowl, mix milk, egg product and flour until smooth.
- Spray 8- or 10-inch nonstick skillet with cooking spray; heat over medium heat. For each crepe, pour 1/4 cup batter into skillet, and quickly rotate skillet to coat bottom with batter, forming a thin layer. Cook about 2 minutes or until edge is set; turn and cook other side about 30 seconds. Repeat with remaining batter, making 7 more crepes. Stack crepes on plate to keep warm.
- To serve, spoon about 2 tablespoons yogurt down center of each crepe. Top with one-eighth of the banana slices; roll up. Place 2 filled crepes on each plate. Top with strawberries, sprinkle with powdered sugar and drizzle with chocolate syrup.
Nutrition Facts : Calories 300, Carbohydrate 60 g, Cholesterol 0 mg, Fiber 3 g, Protein 11 g, SaturatedFat 0 g, ServingSize 1 Serving, Sodium 160 mg, Sugar 28 g, TransFat 0 g
STRAWBERRY BANANA CREPES WITH NUTELLA
Make and share this Strawberry Banana Crepes With Nutella recipe from Food.com.
Provided by inhalethefreshness
Categories Dessert
Time 10m
Yield 8-10 crepes, 3-5 serving(s)
Number Of Ingredients 9
Steps:
- In large bowl, whisk together eggs, milk, melted butter, flour, sugar, and salt until smooth.
- Heat a medium-sized skillet or crepe pan over medium heat. Grease pan with a small amount of butter or oil applied with a brush or paper towel. (I sprayed with a little bit of cooking spray). Using a serving spoon or small ladle, spoon about 3 tablespoons crepe batter into hot pan, tilting the pan so that bottom surface is evenly coated. (I used half of a scoop of a ice cream scoop). Cook over medium heat, 1 to 2 minutes on a side, or until golden brown. Serve immediately.
- Thinly slice 4 slices of banana and 1 strawberry per crepe. Assemble with the slices of banana then strawberry. Spoon the nutella into a small zip top bag, cut a small hole in the corner and pipe the nutella on top of the fruit.
- Fold the sides of the crepe together and top with whipped topping.
Nutrition Facts : Calories 360, Fat 10, SaturatedFat 4.9, Cholesterol 158.8, Sodium 296.6, Carbohydrate 61.3, Fiber 5.3, Sugar 25.2, Protein 10.1
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STRAWBERRY BANANA CREPES | WEELICIOUS
From weelicious.com
Servings 4-6Calories 290 per serving
- 2. Refrigerate crepe batter for at least an 1 hour or overnight (this is so the crepes do not tear when cooking).3. Grease a sauté pan (about 6â across) or crepe pan with butter, pour in 2 tbsp of the batter and tilt the pan to spread the batter around into a 6â circle.4. Cook for 1 minute, flip and continue to cook another 30 seconds or until crepe just starts to become golden.5. Remove the crepe to a plate and continue to make remaining crepes.6. In a bowl, combine preserves and cream cheese until smooth.7. Spread some of the cream cheese mixture across the middle of a crepe and top with several slices of banana.8. Fold over the edges to close.9. Repeat steps 7 and 8 with the remaining crepes.10. Serve.
STRAWBERRY BANANA CREPES - LOVELY LITTLE KITCHEN
From lovelylittlekitchen.com
Reviews 3Total Time 25 minsEstimated Reading Time 2 minsCalories 183 per serving
- 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.
STRAWBERRY-BANANA CREPES RECIPE | MYRECIPES
From myrecipes.com
Servings 9Calories 176 per servingTotal Time 41 mins
- Weigh or lightly spoon flours and cornstarch into dry measuring cups; level with a knife. Combine flours, cornstarch, 2 teaspoons sugar, and salt in a medium bowl; stir with a whisk. Place milk, melted butter, vanilla, and eggs in a blender; process 15 seconds. Add flour mixture; process 1 minute or until smooth.
- Heat a 10-inch crepe pan or nonstick skillet over medium heat. Coat pan with cooking spray. Remove pan from heat. Pour a heaping 2 tablespoons batter into pan; quickly tilt pan in all directions so batter covers pan with a thin film. Cook 45 to 50 seconds.
- Carefully lift edge of crepe with a spatula to test for doneness. Turn crepe over when it can be shaken loose from the pan and the underside is lightly browned; cook 25 to 30 seconds.
- Place crepe on a towel; cool. Repeat procedure with remaining batter, stirring batter before making each crepe. Stack crepes between layers of wax paper or paper towels to prevent sticking.
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