Sunday, September 11, 2011

Strawberry-Banana Crepes

1 cup Original Bisquick® mix
3/4 cup milk
2 eggs
Filling 1 1/2 cups whipping cream
1/4 cup sugar
2 to 3 bananas, sliced
1 pint (2 cups) fresh strawberries, sliced, or 1 box (10 oz) frozen
strawberries, partially thawed
1/4 cup chopped walnuts

1. In small bowl, stir all crepe ingredients until blended. Grease
6- or 7-inch skillet with shortening or cooking spray; heat over
medium-high heat. For each crepe, pour 2 tablespoons batter into
skillet; rotate skillet until batter covers bottom. Cook until golden
brown. Gently loosen edge with metal spatula; turn and cook other side
until golden brown. Stack crepes as you remove them from skillet,
placing waxed paper between each. Keep crepes covered to prevent them
from drying out.
2. In chilled medium bowl, beat whipping cream and sugar with
electric mixer on high speed until stiff. Spoon about 3 tablespoons
whipped cream down center of each crepe; top with 4 or 5 banana
slices. Roll up; top each crepe with whipped cream, strawberries and

Makes About 12 crepes

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