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My family often has company over for breakfast or brunch, and these light fruit-topped crepes are our favorite. The sweet sensations are as fast to make as they are fabulous. You can cook the crepes the night before, refrigerate them with waxed paper in between, then fill and top them in the morning. Shelly Soule Las Vegas, Nevada
This recipe is:
Contest Winning
Quick
Nutritional Facts 1 serving (2 each) equals 328 calories, 17 g fat (12 g saturated fat), 84 mg cholesterol, 122 mg sodium, 36 g carbohydrate, 2 g fiber, 7 g protein.
Originally published as Strawberry Banana Crepes in Quick Cooking November/December 2001, p27
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Reviewed on Apr. 20, 2013 by rd_nckgirl
I Couldn't believe how simple. I've been afraid to attempt a crepe. Can't wait to make again.</p>
Reviewed on Feb. 14, 2013 by khegeman
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Reviewed on Sep. 11, 2010 by 2GuysAndAGirl
Awesome! We make this a lot! A little sweet, IMO, for breakfast though so I cut back the sugar in the filling.
Reviewed on Feb. 24, 2010 by cookergrrl
This is a simple recipe , we put the strawberries and bananas inside the crepes, kids were hungry so i didn't chill the batter but it didn't seem to affect the outcome, yummy and fast.
Reviewed on Jun. 22, 2009 by firethistle
This was so yummy I will be making this again!
Reviewed on Feb. 11, 2009 by Noahisawesome627
that sounds good. im going to try that!
Reviewed on May. 23, 2008 by adsperry
Yummy! Would be even better with strawberries cut up into the filling.
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