Recipes
Strawberry Banana Crepes
12 servings
60 minutes total
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Ingredients
- Wax paper
- 6 tablespoons unsalted butter, divided
- 4 large eggs (or 1 cup egg substitute)
- 1 cup all-purpose baking mix
- 1 cup whole milk
- 2 tablespoons sugar
- ¼ cup brown sugar
- Butter-flavor cooking spray
- 16 oz fresh strawberries
- 2 medium bananas
- 8 oz whipped cream cheese
- Whipped topping (optional for serving)
Steps
- Line baking sheet with wax paper. Melt butter; beat eggs. Whisk baking mix, milk, sugar, 2 tablespoons butter, and eggs until smooth. Combine brown sugar and remaining 4 tablespoons butter; set aside.
- Preheat 8-inch nonstick sauté pan on medium-high 2–3 minutes. Reduce heat to medium; coat pan with spray. Add ¼ cup batter, swirling pan to coat bottom evenly. Cook 1–2 minutes until center is set and edges start to release from pan. Run rubber spatula around edge to loosen crepe; transfer to baking sheet. Repeat with remaining batter, placing wax paper between each crepe; cover loosely to keep warm.
- Slice strawberries and bananas (2 cups each); place in microwave-safe bowl. Add brown sugar mixture and toss to coat. Microwave on HIGH 2–3 minutes, stirring halfway through cook time, until fruit is hot and sugar has dissolved. Spread 1 tablespoon cream cheese on each crepe; fold in half, then in half again. Top with fruit mixture and whipped topping, if using; serve.
Amount per 1⁄12 recipe serving: Calories 250, Total Fat 16g, Sat Fat 9g, Trans Fat 0g, Chol 100mg, Sodium 190mg, Total Carb 23g, Fiber 1g, Sugars 13g, Protein 5g, Calc 6%, Vitamin A 0%, Vitamin C 0%, Iron 6%