Easy sweet crepes are sure to become a family favorite treat.
It’s time for the January Pin Challenge! The purpose of the Pinterest Challenge is to motivate us to not just pin, but to make it happen! This month’s challenge is all about Valentine’s Day Dessert Recipes.
To be honest, I was a bit worried about this month’s challenge. I wasn’t sure what to make until my husband bought a strawberry and banana crepe and it was instant love! He loved it so much because it was light, not too sweet, and was the perfect midday snack. So, after trying many recipes and watching many videos, I’m here to share the final results.
The original pin I was inspired from was this one ->> How to Make Crepes . Her recipe is a bit thicker than mine and she suggests blending the ingredients in a blender. I prefer mixing it a bowl as it’s easier to clean up. Now, let’s get to the recipe.
- 1 cup flour, optional to sift
- 1 T. sugar, omit if making savory crepes
- 1/8 tsp. salt
- 2 large eggs
- 1 cup whole milk
- 1/4 cup water
- 3 T. unsalted butter, melted + 2 T. melted unsalted butter for cooking the crepe
Whipped Cream Filling with Strawberries and Bananas
- 2 cups heavy whipping cream
- 4 T. confectioners sugar + 1 T. confectioners sugar for dusting
- 1 tsp. vanilla extract, optional
- 1/2 tsp. cream of tartar, add if making this a day ahead to stabilize the whipped cream
- 2 ripe bananas, sliced
- 1 carton ripe strawberries, sliced
- In a large bowl, sift together flour, sugar, and salt.
- Make a well in the middle of the flour and add the eggs. Using a whisk, break the yolks and mix the eggs in the middle of the bowl, while slowly incorporating the flour. Stop mixing when the mix is stiff and thick. Note: you won't be able to get all the flour incorporated, but this stiff mix will help ensure there are no lumps in the finished mixed.
- Add about 1/3 of the milk into the flour mixture and stir to incorporate. Continue to do this until all the milk is added to the mix.
- Add the butter to the mix and stir to incorporate. Cover and place the mix in the fridge for a minimum of 30 minutes to an hour before cooking.
Cooking the Crepe
- Melt 2 T. butter for the crepe pan. Set aside.
- Heat the 9.5" crepe pan or pan over medium heat. Brush on a thin layer of butter onto the pan.
- Add 1/3 cup of the crepe batter to the pan. Immediately lift the pan and swirl the batter around to make a round crepe.
- Cook time varies, but when the top of the crepe begins to look solid and the edges are every so slightly crisp, it's time to flip the crepe over. I like to lift the edge with my fingers and shimmy crepe spatula under edge, lift and flip. Cook for about 30 seconds and slide off onto a plate and cover with a cloth to keep warm.
- Continue cooking until all the crepe batter is used. This should make around 10 crepes.
Whipped Cream Filling with Strawberries and Bananas
- In a large bowl, add heavy whipping cream, confectioners sugar, vanilla (optional), and cream of tartar (only needed if making a day ahead of time). With an electric mixer, whip on high speed until the cream becomes stiff, about 3-4 minutes. Do not overmix or it will become lumpy.
- Take a crepe and spread the whipped cream onto the entire surface. Add sliced strawberries and bananas to one half of the crepe. Bring the opposite side over the fruits and fold in half again to create a small folded triangle.
- Place the filled crepe on a plate and dust with confectioners sugar. Optional - top with strawberries or bananas.
- This easy sweet crepes recipe batter is on the thinner side. I prefer it thinner as it makes it easier to swirl the batter on the pan without a spreader. If you prefer a thicker batter, omit the 1/4 cup of water and use a crepe spreader to spread out 1/4 cup of the crepe batter on a 9" pan.
- Depending on the size of your crepe pan, less or more batter may be needed to create the appropriate size crepe.
- A regular pan can be used to create crepes, but I highly suggest a crepe pan as the sides make it much easier to flip.
- Batter can be made up to two days ahead and stored in the fridge.
- Make sure to let the batter rest to let the gluten relax, the air bubbles settle, and the flour will absorb the liquid. Note: sometimes the batter may become thicker when stored, just add a tablespoon of water or milk till the batter is thinned out.
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Crepe Pan with Silicone Handle Frying Skillet Griddle for Omelette, Tortillas, Dosa, 9.5-Inch, Pale Pink
GOURMEX Toughpan Induction 10" Crepe Pan
The ORIGINAL Crepe Spreader and Spatula Kit - 2 Piece Set (5” Spreader and 14” Spatula)
BICB Wooden Spatula | Turner, Scraper, Crepe Spreader (14 x 1.8 Inches)
Superior Glass Mixing Bowls with Lids - 8 Piece Mixing Bowl Set with BPA- Free lids, Space Saving Nesting Bowls
Amazon Basics Stainless Steel Wire Whisk Set, Gray - 3-Piece
Kitchen Joy Teal Silicone Basting Brush for Cooking
For more Pinterest inspired projects from this month’s Pinterest Challenge hosts, check out the links below ↓
Now, let’s see what the other hosts have created ⇓⇓