Banana & Strawberry Stuffed Crêpes with Whipped Cream and Strawberry Sauce

Serves: 4 | Prep Time: 20 minutes | Cook Time: 20 minutes | Total Time: 40 minutes

Ingredients

For the Crêpes

• 1 cup (125 g) all-purpose flour

• 2 large eggs

• 1¼ cups (300 ml) whole milk

• 2 tbsp melted unsalted butter

• 1 tbsp granulated sugar

• 1 tsp vanilla extract

• Pinch of salt

• Butter for cooking

For the Filling

• 2 ripe bananas, sliced

• 1 cup fresh strawberries, sliced

• ½ cup chopped toasted pecans or walnuts

• ½ cup whipped cream (or vanilla pastry cream)

• 2 tbsp brown sugar

• ½ tsp ground cinnamon (optional)

For the Strawberry Sauce

• 1 cup fresh strawberries, chopped

• ¼ cup granulated sugar

• 1 tbsp lemon juice

• 2 tbsp water

• 1 tsp cornstarch mixed with 1 tbsp water (optional, for a thicker sauce)

For the Whipped Cream

• 1 cup (240 ml) heavy whipping cream, chilled

• 2 tbsp powdered sugar

• 1 tsp vanilla extract

For Garnish

• Fresh strawberries

• Banana slices

• Chopped toasted pecans or walnuts

• Powdered sugar

• Fresh mint leaves (optional)

Instructions

Step 1 – Prepare the Crêpe Batter

1. In a large bowl, whisk together the flour, sugar, and salt.

2. Add the eggs, milk, melted butter, and vanilla extract.

3. Whisk until the batter is smooth and lump-free.

4. Let the batter rest for 20–30 minutes.

Step 2 – Cook the Crêpes

1. Heat a lightly buttered non-stick skillet over medium heat.

2. Pour about ¼ cup of batter into the pan, swirling to coat the bottom evenly.

3. Cook for 1–2 minutes until the edges begin to lift.

4. Flip and cook for another 30–45 seconds.

5. Repeat with the remaining batter, stacking the finished crêpes on a plate.

Step 3 – Make the Strawberry Sauce

1. In a saucepan, combine:

   • Chopped strawberries

   • Sugar

   • Lemon juice

   • Water

2. Bring to a gentle simmer over medium heat.

3. Cook for 5–7 minutes, stirring occasionally.

4. For a thicker sauce, stir in the cornstarch slurry and simmer for 1 minute.

5. Remove from the heat and let cool slightly.

Step 4 – Prepare the Whipped Cream

1. In a chilled bowl, whip the heavy cream, powdered sugar, and vanilla until stiff peaks form.

2. Transfer to a piping bag fitted with a star tip.

Step 5 – Assemble the Crêpes

1. Lay one crêpe flat on a clean surface.

2. Spread a thin layer of whipped cream (or vanilla pastry cream) along the center.

3. Arrange banana slices and strawberry slices over the cream.

4. Sprinkle with toasted nuts and a little brown sugar.

5. Add a pinch of cinnamon if desired.

6. Roll the crêpe tightly into a log.

Step 6 – Decorate

1. Arrange the stuffed crêpes on a serving plate.

2. Drizzle generously with warm strawberry sauce.

3. Pipe a large swirl of whipped cream on top.

4. Garnish with fresh strawberries, banana slices, and chopped toasted nuts.

5. Finish with a light dusting of powdered sugar.

Chef's Tips

• Let the crêpe batter rest to produce softer, more tender crêpes.

• Use ripe but firm bananas to maintain their shape.

• Toast the nuts for a richer flavor and extra crunch.

• Keep the crêpes warm under a clean kitchen towel while preparing the filling.

• For an indulgent variation, drizzle with melted dark chocolate or salted caramel sauce before serving.

Estimated Nutrition (Per Serving)

• Calories: ~480 kcal

• Protein: 9 g

• Fat: 22 g

• Carbohydrates: 64 g

• Fiber: 4 g

• Sugar: 35 g

• Sodium: 190 mg

Serving Suggestion

These Banana & Strawberry Stuffed Crêpes with Whipped Cream and Strawberry Sauce are an elegant café-style dessert or brunch favorite. Delicate, buttery crêpes are filled with sweet bananas, juicy strawberries, fluffy whipped cream, and crunchy toasted nuts, then finished with a vibrant homemade strawberry sauce. Serve warm with freshly brewed coffee, cappuccino, hot chocolate, or a glass of sparkling rosé for a beautifully balanced and memorable treat.