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Strawberry-Banana Crepes

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By Betty Crocker Kitchens
Updated May 1, 2024
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Splurge on fancy pancakes that are paper thin and extra delicious.

Strawberry-Banana Crepes

  • Prep Time 25 min
  • Total 25 min
  • Servings 12
  • Ingredients 8
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Ingredients

Crepes

Filling

  • 1 1/2 cups whipping cream
  • 1/4 cup sugar
  • 2 to 3 bananas, sliced
  • 1 pint (2 cups) fresh strawberries, sliced, or 1 box (10 oz) frozen strawberries, partially thawed
  • 1/4 cup chopped walnuts

Instructions

  • Step 
    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.
  • Step 
    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

220 Calories
14g Total Fat
4g Protein
19g Total Carbohydrate
10g Sugars

Nutrition Facts

Serving Size: 1 Crepe
Calories
220
Calories from Fat
120
Total Fat
14g
21%
Saturated Fat
7g
34%
Trans Fat
1/2g
Cholesterol
70mg
23%
Sodium
150mg
6%
Potassium
190mg
6%
Total Carbohydrate
19g
6%
Dietary Fiber
1g
6%
Sugars
10g
Protein
4g
% Daily Value*:
Vitamin A
8%
8%
Vitamin C
30%
30%
Calcium
6%
6%
Iron
4%
4%
Exchanges:
1 Starch; 0 Fruit; 1/2 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 2 1/2 Fat;
Carbohydrate Choice
1
*Percent Daily Values are based on a 2,000 calorie diet.

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