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Easy Strawberry Banana and Chocolate Crepes

  • Makes: 16 crepes  
  • Freezes: Excellent 
  • Prep Time: 20 minutes 
  • Cook Time: 40 minutes 

Ingredients

Crepes

1 can 354 mL Carnation® Regular, 2% or Fat Free Evaporated Milk

4 eggs

1 1/2 cups 375 mL Robin Hood® Original All Purpose Flour

1/2 cup 125 ml water

1/4 cup 50 mL butter, melted and slightly cooled

1/2 tsp 2 ml butter, melted and slightly cooled

1/4 cup 50 mL granulated sugar

1/4 tsp 1 mL salt

Apple and Cheddar Filling Option
(for 4 crepes)

1/4 cup 50 mL butter

1/4 cup 50 mL brown sugar

1/2 tsp 2 mL cinnamon, plus additional for garnish

4 apples, peeled and thinly sliced

1 cup 250 mL sharp cheddar cheese, shredded

Icing sugar, garnish, optional

Strawberry, Banana and Chocolate Sauce
(for 4 crepes)

2 cups 500 mL strawberries, sliced

2 cups 500 mL bananas, sliced

Smucker’s® Chocolate Syrup, Chocolate Flavoured Syrup

Directions

  Crepes

  1 Blend evaporated milk, eggs, flour, water, ¼ cup (50 mL) butter, sugar and salt in blender, food processor or bowl. Mix until you have a smooth thin batter. Let batter stand at room temperature 30 minutes (this prevents tough crepes).

  2 Heat a 10” (25cm) non-stick skillet or crepe pan over medium heat. Brush pan with remaining ½ tsp (2 mL) butter. Add about ½ cup (125 mL) batter to pan. Swirl batter around pan and pour excess batter back into bowl so crepe will be very thin. Cook until bottom browns, 1 ½ - 2 minutes, and turn crepe over to cook until other side is pale golden, about 30 seconds to 1 minute. Remove crepe to parchment lined surface and layer crepes with parchment paper between each one to prevent sticking.

  Apple Cheddar Filling

  3 Melt butter in medium skillet. Add sugar, cinnamon and apples and cook over medium heat until apples just begin to soften. Place ¼ of filling down centre of each crepe. Top with shredded cheese and roll. Garnish with additional cinnamon and icing sugar if desired.

  Strawberry, Banana and Chocolate Sauce

  4 Combine strawberries and banana. Place fruit in centre of crepe. Roll and garnish with chocolate syrup.

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