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Strawberry Banana Hazelnut Cream Crepes

A beautiful breakfast treat for your sweetheart! Florida strawberries, fresh bananas, and hazelnut spread, rolled up in thin, delicious crepes, topped off with homemade strawberry whipped cream!

Serves ~12 crepes     adjust servings

Preparation 45 mins Cook Time 25 mins Total Time 1 hr 10 mins

Ingredients

    Crepes

    • 1 cup all-purpose flour
    • 2 eggs
    • 1 1/4 cups milk
    • 2 Tablespoons unsalted butter, melted
    • 2 teaspoons granulated sugar
    • 1 teaspoon vanilla extract
    • Pinch salt

    Strawberry Banana Sauce

    • 2 cups strawberries, washed, hulled, & sliced
    • 1/3 cup granulated sugar
    • 1/3 cup water
    • 1 cup fresh banana, sliced

    Hazelnut Cream

    • 8 ounces cream cheese, softened
    • 4 ounces hazelnut spread

    Strawberry Whipped Cream

    • 1 cup heavy whipping cream
    • 1/4 cup granulated sugar
    • 4 Tablespoons pureed strawberries

    Instructions

      Crepes

      1. Combine all ingredients in a large bowl. Beat until well combined. Refrigerate for at least 30 minutes before using.
      2. Heat a 10-12" frying pan over medium-high heat (adjust based on your stove top.) Brush skillet with butter or spray with cooking spray. Pour ¼ cup of batter onto the griddle, tilting the pan in a circular motion so that the batter coats the surface evenly.
      3. Cook the crepe for about 1 minute, or until the top begins to look dry. Loosen with a spatula, turn and cook the other side for about 30 seconds, until brown spots appear on the bottom. Remove to a plate and keep warm, repeating the process with the remaining batter, spraying with more cooking spray as needed.

      Strawberry Banana Sauce

      1. Combine strawberries, sugar, and water in a saucepan set over medium heat. Bring to a boil, then reduce heat to low and simmer until sauce has thickened and slightly reduced. Set aside to cool. Add sliced bananas just before serving.

      Hazelnut Cream

      1. Beat cream cheese and hazelnut spread together until smooth and creamy.

      Strawberry Whipped Cream

      1. Whip heavy cream with a hand mixer until soft peaks form, then add sugar. Continue to whip to medium peaks before adding pureed strawberries. Mix in on low speed until combined.
      2. To assemble crepes: Spread Hazelnut Cream on each crepe, then fold in half, and then in quarters. Spoon Strawberry Banana Sauce on top of each crepe, then top with Strawberry Whipped Cream and garnish with a whole berry. Enjoy!

      by

      Recipe Notes

      To store: after crepes have cooled, stack them and store in zipper bags; refrigerate for several days or freeze for up to two months.
      © 2016 The Crumby Kitchen. All rights reserved.
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