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Strawberry Banana Crepes

Strawberry Banana Crepes
Total Time:
60 minutes


Wax paper
6 tablespoons unsalted butter, melted
1 cup biscuit baking mix
1 cup whole milk
2 tablespoons sugar
4 eggs, beaten (or 1 cup egg substitute)
4 tablespoons brown sugar
Butter-flavor cooking spray
16 oz fresh strawberries, sliced
2 medium bananas, sliced
8 oz whipped cream cheese
Whipped topping (optional)


  1. Line baking sheet with wax paper. Melt butter. Whisk baking mix, milk, sugar, 2 tablespoons butter, and eggs until smooth. Combine brown sugar and remaining 4 tablespoons butter; set aside.
  2. Preheat 8-inch nonstick sauté pan on medium-high 2–3 minutes. Reduce heat to medium; coat pan with spray. Add 1/4 cup batter, rotating pan to coat bottom evenly. Cook 1–2 minutes or until edges start to release from pan and center is set. Run rubber spatula around edge to loosen crepe; transfer to baking sheet. Stack crepes, placing wax paper in between, and cover loosely to keep warm. Repeat with remaining batter.
  3. Slice strawberries and bananas (2 cups each); place in microwave-safe bowl. Add brown sugar mixture over fruit; toss to coat. Microwave fruit mixture on HIGH for 2–3 minutes, stirring halfway, or until fruit is hot and sugar has dissolved. Spread 1 tablespoon cream cheese onto each crepe; fold in half, then in half again (to form a triangle). Top with fruit mixture and whipped topping; serve.

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Nutritional Information

CALORIES (per 1/12 recipe) 250kcal; FAT 16.00g; SAT FAT 9.00g; TRANS FAT 1.00g; CHOL 100mg; SODIUM 220mg; CARB 23g; FIBER 2.00g; SUGARS 13g; PROTEIN 5g; CALC 8%; VIT A 10%; VIT C 40%; IRON 4%

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