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Strawberry Banana Crepes

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
  • Total Time
    Prep: 20 min. + chilling Cook: 10 min.
  • Makes
    18 crepes


  • 1 cup all-purpose flour
  • 1 tablespoon sugar
  • 1/2 teaspoon ground cinnamon
  • 1-1/2 cups milk
  • 2 large eggs
  • 1 to 2 tablespoons butter
  • 1 package (8 ounces) cream cheese, softened
  • 1 carton (8 ounces) frozen whipped topping, thawed
  • 1/2 cup confectioners' sugar
  • 2 cups sliced fresh strawberries
  • 2 medium firm bananas, sliced
  • 1/4 cup sugar, optional


  • In a large bowl, combine the flour, sugar, cinnamon, milk and eggs. Cover and refrigerate for 1 hour.
  • In an 8-in. nonstick skillet, melt 1 teaspoon butter. Stir batter; pour about 2 tablespoons into the center of skillet. Lift and tilt pan to evenly coat bottom. Cook until top appears dry; turn and cook 15-20 seconds longer. Remove to a wire rack.
  • Repeat with remaining batter, add butter to a skillet as needed. When cool, stack crepes on paper towels with waxed paper in between.
  • In a large bowl, beat the filling ingredients until smooth. Spread 2 rounded tablespoonfuls on each crepe; roll up. In a large bowl, combine topping ingredients; spoon with crepes.
Nutrition Facts
2 each: 328 calories, 17g fat (12g saturated fat), 84mg cholesterol, 122mg sodium, 36g carbohydrate (20g sugars, 2g fiber), 7g protein.

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Average Rating:
  • Robin
    Mar 23, 2020

    No comment left

  • Talia
    Mar 14, 2020

    It was perfect?? I’m 15 years old and i wanted to learn how to make them so i used this recipe and they turned out very good even my parents loved them

  • LauraManning
    Apr 9, 2018

    This was a real treat! . Upon previewing another crepe recipe, I added 1/4 tsp salt and 2 T. melted butter to the crepe batter. Quick chilling in the freezer for about 20 min. works well for those of us who don't plan ahead!

  • blondewm
    Feb 15, 2018

    Can the crepes be frozen without the filling,And thawed for a later time ?

  • hkarow9713
    Mar 24, 2017

    These were so easy to make and tasted like they came from a fancy restaurant. I've never chilled the batter before and I couldn't believe how much easier it was to work with!

  • shawnba
    Jun 30, 2016

    Sometimes the simplest recipes are the best. I have made many crepes over the years, these were really nice. Chilling the batter helps make it very forgiving, and easy to work with. A keeper for sure

  • rd_nckgirl
    Apr 20, 2013

    I Couldn't believe how simple. I've been afraid to attempt a crepe. Can't wait to make again.</p>

  • khegeman
    Feb 14, 2013


  • annmariemaywiggins
    Dec 13, 2011

    No comment left

  • 2GuysAndAGirl
    Sep 11, 2010

    Awesome! We make this a lot! A little sweet, IMO, for breakfast though so I cut back the sugar in the filling.