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Makes:
16 crepesFreezes:
ExcellentPrep Time:
20 minutesCook Time:
40 minutes
Ingredients :
Crepes
1 can354 mLCarnation® Regular, 2% or Fat Free Evaporated Milk
4eggs
1 1/2 cups375 mLRobin Hood® Original All Purpose Flour
1/2 cup125 mlwater
1/4 cup50 mLbutter, melted and slightly cooled
1/2 tsp2 mlbutter, melted and slightly cooled
1/4 cup50 mLgranulated sugar
1/4 tsp1 mLsalt
Apple and Cheddar Filling Option
(for 4 crepes)
1/4 cup50 mLbutter
1/4 cup50 mLbrown sugar
1/2 tsp2 mLcinnamon, plus additional for garnish
4apples, peeled and thinly sliced
1 cup250 mLsharp cheddar cheese, shredded
Icing sugar, garnish, optional
Strawberry, Banana and Chocolate Sauce
(for 4 crepes)
2 cups500 mLstrawberries, sliced
2 cups500 mLbananas, sliced
Smucker’s® Chocolate Syrup, Chocolate Flavoured Syrup
Directions :
Crepes
1 : Blend evaporated milk, eggs, flour, water, ¼ cup (50 mL) butter, sugar and salt in blender, food processor or bowl. Mix until you have a smooth thin batter. Let batter stand at room temperature 30 minutes (this prevents tough crepes).
2 : Heat a 10” (25cm) non-stick skillet or crepe pan over medium heat. Brush pan with remaining ½ tsp (2 mL) butter. Add about ½ cup (125 mL) batter to pan. Swirl batter around pan and pour excess batter back into bowl so crepe will be very thin. Cook until bottom browns, 1 ½ – 2 minutes, and turn crepe over to cook until other side is pale golden, about 30 seconds to 1 minute. Remove crepe to parchment lined surface and layer crepes with parchment paper between each one to prevent sticking.
Apple Cheddar Filling
3 : Melt butter in medium skillet. Add sugar, cinnamon and apples and cook over medium heat until apples just begin to soften. Place ¼ of filling down centre of each crepe. Top with shredded cheese and roll. Garnish with additional cinnamon and icing sugar if desired.
Strawberry, Banana and Chocolate Sauce
4 : Combine strawberries and banana. Place fruit in centre of crepe. Roll and garnish with chocolate syrup.
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