In an effort to impress me when we were first dating, my husband, wowed me with these fruit crepes on one of our Friday night date nights. I know he hates it when I say something he did was cute, but it was so cute and really won me over when he took out his Better Homes and Garden cookbook and turned it to the page with his hand marked note of “crepes”. He poured me a glass of wine and I watched him make crepes from scratch – frankly something I’d never even thought of doing.
Eric doesn’t make a lot of things, he really only has about six to eight things that he makes, spaghetti, meatloaf, sweet and sour chicken, burritos, and a few others — that is why when he said he was making crepes — I thought — this I have to see.
I found out they aren’t as hard as I expected and Eric did an awesome job of making them. A really good non-stick pan makes it much easier and is essential. I just bought one of those new ceramic ones and it is WONDERFUL. The other thing I discovered is you can BUY crepes in the frozen food section in many grocery stores. So for those of you who don’t want to make your own — you don’t have to — buy them. I’m going to put the recipe for them below and it will be another day I make that youtube video.
This simple, elegant recipe can be used as a main dish with a glass of white wine and salad or as a dessert.
Enjoy and keep it simple.
- 1 cup all-purpose flour
- 1½ cups milk
- 2 eggs
- 1 TBS cooking oil
- ¼ tsp sugar
- 2 bananas - sliced
- 1 pound strawberries -- cleaned and sliced
- 1 cup blueberries
- ¼ cup sugar or your favorite sweetener
- 1 cup whipping cream
- ¼ cup Red Raspberry pancake syrup -- or other fruit flavor
- For the Crepes -- put milk and eggs into a blender
- Add remaining ingredients and blend
- Batter will be very thin -- let it rest 15 to 30 minutes in fridge
- After it has rested -- stir again with a spoon to reincorporate
- Heat a 8 inch non-stick pan on medium heat
- Add a tiny bit of butter or oil to pan
- When the butter is melted pull the pan off the stove and pour in a small amount of batter into the pan -- quickly swirl the batter in the pan to lightly cover the bottom of the pan -- it is ok to get some up on the sides of the pan -- you wan this very thin -- so 3 or 4 TBS is all you are going to be using.
- Brown the first side -- flip when brown to 2nd side -- just to ensure completely cooked through
- Slide out onto a paper towel
- Makes about 10 to 12 -- I use a paper towel between each one
- Clean and cut up your fresh fruit
- Mix in sugar -- cover and let rest for 15 to 30 minutes in fridge
- Mix the whipped cream and fruit syrup in a separate bowl and keep in fridge until everything is ready to put together
- Place some fruit down the center of a crepe and roll up
- Drizzle with whipped cream mixture
- Top with more fruit and whipped cream if desired.