Easy Strawberry and Banana Crepes Skillet
Light and fluffy crepes filled with fresh strawberries and bananas, cooked on a skillet for a quick and delightful American breakfast.
Ingredients
Check ingredients as you go.
- Filling
- Serving
Let’s make it
Batter Preparation
In a large mixing bowl, whisk together the sifted all-purpose flour, granulated sugar, and salt.
Batter Preparation
Add the eggs to the dry ingredients and whisk until the mixture is smooth and well combined.
Batter Preparation
Gradually pour in the whole milk while whisking continuously to create a smooth, thin batter with no lumps.
Batter Preparation
Stir in the melted unsalted butter and vanilla extract into the batter; cover the bowl with plastic wrap and let it rest for 10 minutes at room temperature.
Cooking Crepes
Heat a non-stick skillet over medium heat and lightly grease with a small amount of butter.
Cooking Crepes
Pour about 60 milliliters (1/4 cup) of batter into the skillet, tilting the pan in a circular motion to evenly coat the bottom. Cook for about 1-2 minutes or until the edges start to lift and the bottom is lightly golden.
Cooking Crepes
Flip the crepe gently with a spatula and cook for an additional 30-45 seconds on the other side. Remove the crepe to a plate and cover to keep warm. Repeat with remaining batter, adding butter to the skillet as needed.
Assembly
To assemble, place the cooked crepe flat on a plate. Arrange sliced strawberries and banana slices on one half of the crepe.
Assembly
Fold the crepe over the fruit, then fold again to form a triangle or roll it gently. Repeat for all crepes.
Serving
Serve the crepes warm, dusted with powdered sugar and drizzled with maple syrup as desired.
Tips & notes
Resting the crepe batter for about 10 minutes helps develop better texture and prevents tearing. Use a non-stick skillet and medium heat to prevent burning. Adjust filling amounts to taste, and for a sweeter crepe, add a little sugar to the batter if desired.
Saving it for later
Store leftover crepes in an airtight container in the refrigerator for up to 2 days. Keep the fruit fillings separate if possible to avoid sogginess.
Reheating
Reheat crepes on a non-stick skillet over low-medium heat for 1-2 minutes per side until warmed through. Avoid microwaving to keep crepes from becoming rubbery.
