Strawberry-Banana Crepes

By melanieroe

Prep Time: 25 min
Total Time: 25 min
Makes: About 12 crepes

Nutrition Information:
1 Crepe: Calories 220 (Calories from Fat 120); Total Fat 14g (Saturated Fat 7g, Trans Fat 1/2g); Cholesterol 70mg; Sodium 150mg; Total Carbohydrate 19g (Dietary Fiber 1g, Sugars 10g); Protein 4g Percent Daily Value*: Vitamin A 8%; Vitamin C 30%; Calcium 6%; Iron 4% Exchanges: 1 Starch; 1/2 Other Carbohydrate; 0 Vegetable; 2 1/2 Fat Carbohydrate Choices: 1
*Percent Daily Values are based on a 2,000 calorie diet.

Ingredients

• Crepes:
• 1 cup Original Bisquick® mix
• 3/4 cup milk
• 2 eggs
• Filling:
• 1 1/2 cups whipping cream
• 1/4 cup sugar
• 2 to 3 bananas, sliced
• 1 pint (2 cups) fresh strawberries, sliced, or 1 box (10 oz) frozen strawberries, partially thawed
• 1/4 cup chopped walnuts

Preparation

Step 1

1. In small bowl, stir all crepe ingredients until blended. Grease 6- or 7-inch skillet with shortening or cooking spray; heat over medium-high heat. For each crepe, pour 2 tablespoons batter into skillet; rotate skillet until batter covers bottom. Cook until golden brown. Gently loosen edge with metal spatula; turn and cook other side until golden brown. Stack crepes as you remove them from skillet, placing waxed paper between each. Keep crepes covered to prevent them from drying out.
2. In chilled medium bowl, beat whipping cream and sugar with electric mixer on high speed until stiff. Spoon about 3 tablespoons whipped cream down center of each crepe; top with 4 or 5 banana slices. Roll up; top each crepe with whipped cream, strawberries and walnuts.
High Altitude (3500-6500 ft): No change.

Do-Ahead
Crepes can be frozen up to 3 months. tack cool unfilled crepes with waxed paper between. Wrap in foil or place in an airtight plastic freezer bag; label and freeze. Thaw at room temperature about 1 hour or in refrigerator 6 to 8 hours.