Berry Banana Crepes

Berry Banana Crepes

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*Blueberries

*Strawberries, sliced and cut into quarters

*Kiwi, sliced, peeled, sliced and cut into quarters

*Bananas, peeled, sliced and cut into quarters

*1 can refrigerated Squirt Cream, Reddi Whip etc… or Cool Whip Topping

*Sliced Almonds, toast for added flavor

*Sweet Crepes

*Yogurt Whip Dip

*Cream Cheese, optional for keeping crepe closed

*Raspberry or Strawberry Coulis or Strawberry or Blackberry or Raspberry Freezer Jam, for Syrup to drizzle on crepes, optional

*Hershey’s Chocolate Topping or melted Chocolate Chips for drizzling over finished crepes, optional

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Yogurt Whip Dip Filling

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*2 cups Greek Vanilla Yogurt

*1 cup Cool Whip Topping, thawed in fridge

*1/2 cup Powdered Sugar

*1 teaspoon Vanilla

*pinch Salt

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Stir together in a bowl just until combined. Keep in fridge until each to use.

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Filling suggestion:

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Fill the center of your crepe with a couple of tablespoons of yogurt whip dip filling and top with the above fruit. Fold over the two sides of the crepe making a log shape add a little bit of cream cheese to hold crepe closed or serve open. Top with squirt cream and fruit as desired. Enjoy!

Sweet Crepes:

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*2 Large Eggs

*3/4 cup Milk

*1/2 cup Cold Water

*1 cup All-purpose Flour

*3 tablespoons melted Butter

*2 1/2 tablespoons Granulated Sugar

*1 tablespoon Vanilla

*Cooking Spray

*Small non-stick Pan

*Thin Pancake Tuner or heat-resistant Rubber Spatula/Scrapper

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In a blender add the above ingredients and blend/pulse in the blender for about thirty seconds. Do not over-blend it will make a tough crepe.

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Refrigerate the crepe mixture at least 1-2 hours to let crepe bubbles in the batter settle or can be refrigerated overnight.

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Using a heated non-stick pan (omelet pan) sprayed with Pam or favorite cooking spray on medium low heat. Pour about 1/4-1/3 cup crepe mixture in the center of the pan and drizzle in a circle moving the pan until crepe mixture doesn’t spread any longer and cook for about 1 minute and flip on the other side for about another 30 seconds or until slightly golden. (You could also use a crepe maker.)

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Note: Stack crepes in a pile placing a piece of wax paper between each crepe to prevent crepes from sticking together. Your crepes can be made the day before you need them placing them in an airtight container and keep refrigerate up to two days and rewarm in a crock pot on warm for about 1 hour before needed. Enjoy!

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Basic Crepe Recipe adapted from Alton Brown Food Network

Berry Banana Crepes