A beautiful breakfast treat for your sweetheart! Fresh strawberries, bananas, and hazelnut spread, rolled up in thin, delicious crepes, topped off with homemade strawberry whipped cream!
Course Breakfast, Brunch
Cuisine French
Keyword strawberry banana crepes
Prep Time 45 minutesminutes
Cook Time 25 minutesminutes
Total Time 1 hourhour10 minutesminutes
Servings 12
Calories 331kcal
Author Erica
Ingredients
Crepes
1cupall-purpose flour
2eggs
1 ¼cupsmilk
2tablespoonsunsalted buttermelted
2teaspoonsgranulated sugar
1teaspoonvanilla extract
Pinch salt
Strawberry Banana Sauce
2cupsstrawberrieswashed, hulled, & sliced
⅓cupgranulated sugar
⅓cupwater
1cupfresh bananasliced
Hazelnut Cream
8ouncescream cheesesoftened
4ounceshazelnut spread
Strawberry Whipped Cream
1cupheavy whipping cream
¼cupgranulated sugar
4tablespoonspureed strawberries
Instructions
Crepes
Combine all ingredients in a large bowl. Beat until well combined. Refrigerate for at least 30 minutes before using.
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.
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
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
Beat cream cheese and hazelnut spread together until smooth and creamy.
Strawberry Whipped Cream
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.
Assembly
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!
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.