STRAWBERRY-BANANA CREPES

Strawberry-Banana Crepes image

Splurge on fancy pancakes that are paper thin and extra delicious.

Provided by Betty Crocker Kitchens

Categories Breakfast

Time 25m

Yield 12

Number Of Ingredients 8

Previous Next

Ingredients

1 cup Original Bisquick™ mix
3/4 cup milk
2 eggs
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

Steps:

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.
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.

Nutrition Facts : Calories 220, Carbohydrate 19 g, Cholesterol 70 mg, Fat 2 1/2, Fiber 1 g, Protein 4 g, SaturatedFat 7 g, ServingSize 1 Crepe, Sodium 150 mg, Sugar 10 g, TransFat 1/2 g