Strawberry-Banana Crepes

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Strawberry-Banana Crepes
  • Prep 25 min
  • Total 25 min
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Splurge on fancy pancakes that are paper thin and extra delicious.
Apr 27, 2015


  • 1 cup (250 mL) Bisquick* mix
  • 3/4 cup (175 mL) milk
  • 2 eggs

  • 1 1/2 cups (375 mL) whipping cream
  • 1/4 cup (50 mL) sugar
  • 2 to 3 bananas, sliced
  • 2 cups (500 mL) fresh strawberries, sliced
  • 1/4 cup (50 mL) chopped walnuts


  • 1
    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.
  • 2
    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 Information

No nutrition information available for this recipe
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