About 15 years ago I had the opportunity to go to France with my parents. I know my husband had also been to France before we were married and we’d love to make this a new family trip with our kids in the near future.
I obviously know the reputation and the grandness of going on a trip like this. I mean this is usually the trip every American household dreams to take with their family. I’ve never forgotten walking through the streets in places like Bordeaux and Paris, seeing all the sites, and experiencing the culture. I will say that it was the one trip that I was most sad to leave, even up until now. It’s on most family bucket lists for sure.
One day while strolling through Paris, we passed a food vendor that was selling crepes. This is a must do! Not only is it an inexpensive treat when in France but it can be customized to be savory or sweet – the filling is up to you and what you fancy. Crepes are really just dressed up pancakes with more protein due to the extra eggs in the batter. We decided to have one of each! The savory was a ham and cheese and the sweet one was filled with Nutella. Classic, right? My mouth is watering just thinking about them. Oh, I can taste them now.
This past weekend I felt like making something fancy for my daughter! She watches this cute little show called Fancy Nancy. The character named Nancy has a desire to have all things fancy. She always uses the phrase “ooh la la” as fancy things inspire her. The show incorporates a lot of French phrases and grammar, which is always fun for kids to learn. The Sells’ household enjoys and keeps Saturday breakfast time sacred. It’s a beautiful time of gathering as just the family or with guests, especially on our weekends. Crepes this week seemed appropriate and the something fancy that we were looking for.
To my luck, we had a crepe pan that I discovered in our pan collection! This made the process simple. The batter is a combination of eggs, flour, and sugar with a few other ingredients that I know you would have on hand. This recipe can be made in your blender, which I actually prefer because it keeps the batter smooth and it’s less cleanup. The batter must be smooth because the intention is to keep the crepe very thin. The only sad part is that usually the first one comes out as an ugly one. We all know that just like pancakes the first one is never pretty. Let’s just say the first one is the sampler, haha! Don’t lose hope though because as you keep pumping them out you will master the cooking process and be very happy as your platter gets filled with these little delicious pockets ready to fill with the most delicious toppings. We chose to keep it light for this crepe experience and only added fruit, except for dusting them with powdered sugar for a beautiful effect, however, you can add whatever fillings and toppings make you happy. Try some warmed ham and melted cheese or maybe filled with blackberry jam. Go for it! I served our little girl a crepe with strawberries and vanilla yogurt! She loved it! Try this crepe recipe out. Along with being delicious, it’s also a cost-effective recipe that can be served for a crowd. I might just plan a crepe party!Print
Simple Strawberry Banana Crepes
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 8–12 crepes 1x
- 1 cup all-purpose flour
- 1 tablespoon granulated sugar
- 1/2 teaspoon salt
- 4 tablespoons unsalted butter (melted)
- 4–8 tablespoons unsalted butter (not melted, for cooking in the pan)
- 1 1/2 cup warm milk (2% or whole)
- 4 large eggs
- Sliced bananas (for serving)
- Sliced strawberries (for serving)
- Using a blender or stand mixer with whisk attachment add in the wet ingredients. Milk, butter, and eggs. Blend or mix until combined.
- In a separate bowl add the flour, salt, and sugar and whisk together until combined.
- Add 1/4 of the dry mixture into the blender or stand mixer with wet ingredients. Blend or mix until combined.
- Repeat step 3 until all of the dry mixture has been added to the wet and thoroughly combined.
- In a small skillet over medium heat melt butter. About a 1/4 cup at a time add the mixed crepe batter to the pan. As you pour your batter swirl the pan to make sure the entire surface is coated evenly.
- Cook about 2 minute or until edges are a golden brown, then with a thin spatula flip the crepe over. Cook 1 minute more.
- Repeat steps 5 and 6 until all the batter is used.
- Serve warm crepes topped with sliced strawberries and bananas, or any topping of choice.
Tips: Top with powdered sugar or drizzle with warm Nutella Hazelnut Spread
- Calories: 105
- Sugar: 2 grams
- Sodium: 30 grams
- Carbohydrates: 11 grams