Strawberry Banana Crepes

Strawberry Banana Crepes

Thin vanilla crepes make a flexible base for fresh strawberries, banana, and a lightly sweet peanut spread. Resting the batter allows the flour to hydrate, while measured fruit and filling keep every crepe easy to fold without tearing.

Yield: 12 crepes
Prep time: 20 minutes
Rest time: 30 minutes
Cook time: 20 minutes
Equipment: blender or whisk and bowl, 8-inch nonstick skillet, 1/4-cup measure, thin spatula, plate

Ingredients

Crepes

• 1 cup (125 g) all-purpose flour
• 1 1/2 cups milk
• 2 large eggs
• 1 tablespoon neutral oil, plus more for the pan
• 1 teaspoon vanilla extract
• 1/4 teaspoon fine salt

Filling

• 1 1/2 cups strawberries, hulled and diced
• 2 medium bananas, sliced just before assembly
• 1/4 cup powdered peanut butter
• 3 tablespoons water, plus 1 teaspoon if needed
• 2 tablespoons chocolate sauce, optional

Method

1. Blend the flour, milk, eggs, 1 tablespoon oil, vanilla, and salt for 15–20 seconds. Scrape the container and blend briefly again. Alternatively, whisk until smooth. Cover and rest the batter for 30 minutes at room temperature.
2. While the batter rests, prepare the strawberries. Stir the powdered peanut butter with 3 tablespoons water until smooth and spreadable, adding the extra teaspoon only if it remains stiff.
3. Warm an 8-inch nonstick skillet over medium heat for 2 minutes. Wipe it with a very thin film of oil.
4. Stir the rested batter. Pour a scant 1/4 cup into the center and immediately tilt the skillet so the batter coats the bottom in a thin circle.
5. Cook for 45–60 seconds, until the surface loses its wet shine and the edge lifts easily. Flip with a thin spatula and cook the second side for 15–25 seconds. Transfer to a plate. Repeat, stirring the batter occasionally and lightly oiling the pan only when a crepe begins to stick.
6. Spread each crepe with about 1 teaspoon peanut mixture. Add 2 tablespoons strawberries and several banana slices. Drizzle with a little chocolate sauce if using, then fold in half and in half again. Serve promptly.

Cues and troubleshooting

If the batter will not travel around the pan, whisk in milk one teaspoon at a time. If it tears, let the first side cook a few seconds longer before flipping. Browning before the top sets means the skillet is too hot. Stack cooked crepes to keep them pliable, but cool them before placing in storage.

Substitutions and storage

Sunflower-seed powder can replace powdered peanut butter for a peanut-free filling; check labels for other allergens. Raspberries or thinly sliced peaches may replace strawberries. Refrigerate unfilled crepes in a covered container for up to 3 days, separated with parchment. Refrigerate prepared fruit separately and use within 2 days. Rewarm crepes briefly in a dry skillet and fill only when ready to serve.