These Strawberry Banana Dessert Crepes make a delightful addition to any breakfast or brunch menu, but you can also serve them for dessert!
If you have never made dessert crepes before, don’t be scared! Basically you are just making really thin pancakes. The first one might not turn out picture perfect, but once you get the hang of it, you’ll be cranking them out like a professional!
The secret is to start swirling the batter around the pan as soon as you pour it in. That spreads the batter out evenly so that it not only cooks evenly, but makes a uniformly shaped crepe.
The filling for these crepes is so yummy you could just eat it by the spoonful!! It isn’t overly sweet, and it pairs perfectly with the berries and bananas.
If you prefer, you can substitute Cool Whip for the whipped cream, but it will definitely be more sweet. I am a fan of real whipped cream!!
These crepes not only make a pretty presentation, they are insanely yummy! I can’t wait to experiment with my basic crepe recipe to come up with even more delicious combinations. I am officially hooked on crepes!
More crepe recipes:
MORE FRUIT DESSERTS:
- Banana Pudding Brownies
- Mini Strawberry Shortcakes
- Peaches and Cream Recipe
- Homemade Strawberry Ice Cream
- Pina Colada Trifle
- Strawberry Shortcake with Pound Cake
- Blueberry Lemon Ice Cream
Strawberry Banana Crepe Recipe
Ingredients
Batter
- 1 ½ cups milk
- 3 large eggs
- 2 Tbsp melted butter
- ½ tsp vanilla extract
- 1 ¼ cups all purpose flour
- 2 Tbsp sugar
- 1 Pinch salt
Filling
- 1 cup whipping cream whipped till soft peaks form
- 3 oz cream cheese softened (I used light)
- 1 ½ cups milk
- 3.4 oz box instant vanilla pudding
- 1 tsp vanilla extract
Topping
- 2 pints strawberries washed and sliced
- 2 large bananas sliced
Instructions
- For crepes: Blend milk, eggs, melted butter, and vanilla in the blender. Slowly add flour, then sugar and salt. Blend well.
- Cover and refrigerate for 1 hour so the batter will thicken slightly.
- Heat a 7-8" nonstick skillet over medium or medium-high heat.
- Pour about 3-4 Tbsp of batter into the bottom of a the skillet. (Use a little oil if needed for the first crepe.) Tilt the pan to cover the bottom. Cook for 1-2 minutes. Gently use a spatula to flip the crepe. Cook for about 1-2 minutes on the second side.
- For filling: Blend cream cheese in a mixing bowl till smooth. Gradually beat in the milk till the mixture is smooth. Add the dry pudding mix and the vanilla. Beat till smooth. Fold in the whipped cream.
- To serve: Spoon about 1/3 cup of filling in the middle of each crepe. Fold the sides in and place on serving plate. Top with sliced berries and bananas. Serve immediately.
Notes
- You can make the crepes ahead of time. Just let them cool, stack them on a plate, cover tightly with plastic wrap, and place them in the refrigerator. They will last a day or two.
- I like to cook both sides of my crepes, but you can just cook for 2 minutes on one side if you prefer.
Nutrition
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What temperature do you cook the crepes on?
I usually heat my skillet to medium high heat.
can cool whip substitute the whipping cream
Yes, you can use an 8 ounce tub of Cool Whip instead of the whipping cream. The filling will be much sweeter though. I definitely prefer using real whipped cream.
Since the pudding isn’t cooked, you definitely want to use instant.
I have the same question as James about the pudding.
Definitely instant. Anytime a pudding isn’t cooked, you want to use the instant variety. I accidentally used the cook and serve variety once in another recipe, and learned the hard way that it does make a difference.
I was wondering the same thing about the pudding mix. Instant or the regular?
My family and I love these strawberry an bannana crepes ☺,very tasty, thank you ,
So glad to hear it Dawn! I’ve been craving them lately. Time to whip up a batch!