Raspberry Banana Crepes

Raspberry Banana Crepes

(8 servings)    Printable Version
  • 5 ounces fresh raspberries (or frozen and thawed)
  • 2 small bananas - sliced
  • 1 cup milk
  • 3/4 cups flour
  • 1/2 cup sour cream
  • 1/2 cup whipped desert topping (Cool Whip is great)
  • 1 egg
  • 3 Teaspoons sugar
  • 1 Tablespoon butter - melted
  • 1/4 teaspoon baking powder
  • 1/4 teaspoon salt
  • 1 dash almond extract
In a large bowl, sift flour, sugar*, salt and baking powder together. Whisk in milk, egg and melted butter until well blended.

Prepare a 6 to 8 inch skillet with a light coating of cooking spray and warm to a medium heat. For each crepe, pour 1/4 cup of the batter into hot skillet. Tilt pan in a circular motion to distribute batter over the surface of the pan. Cook until lightly browned on both sides. Repeat to make 8 crepes.

I like to stack crepes in the oven at a very low setting - like 100 degrees - while I make more. Wax paper between each crepe keeps them from sticking together.

Make the raspberry filling: put raspberries in blender and blend until pureed. Add sour cream, almond extract and whipped topping. Pulse blender in short bursts until well blended.

For each crepe, spoon 2 Tablespoons of the raspberry mixture onto center of each crepe; top with banana slices. Fold each crepe in thirds. Serve topped with remaining raspberry puree.

This a a delicious recipe... very fresh tasting. It's also a very pretty breakfast if your aim is to impress.

Mr Breakfast would like to thank KennyRogers for this recipe.

Comments About This Recipe
What do you think of Raspberry Banana Crepes?
Overall Average Rating = 3 (out of 5)
Based on 3 votes.

From crepe lover
Rating (out of 5):  

I am a 12 year old cook. I love to bake and do new challenges. I have made a lot of comlex recipes crepes are in our family. We practilly eat them every day. This recipe was fantastic. All of my family including me enjoyed it. Raspberries are our favorite as well. Thank you for a fantastic breakfast.

Comment submitted: 11/27/2010 (#11621)

From dissapointed
Rating (out of 5):  

I've just recently tried this recipe today and was very dissapointed. The crepe filling turned out tasting like yogurt and was very thin.

Comment submitted: 3/7/2008 (#4773)

Official Member: Team BreakfastFrom Mr Breakfast (Team Breakfast Member)

Hi Duff. I've adjusted the recipe. Based on experience with similar recipes, I believe that the sugar is meant to go into the crepe batter. Although, I would also consider adding a touch of sugar to the filling too depending how sweet your berries are. I'm attempting to get confirmation from the submitter ("KennyRogers") and will post a note if I hear from him. Thanks!

Comment submitted: 8/23/2006 (#195)

From Duff
Rating (out of 5):  

There is a mention in the ingredients of sugar, but no instruction as to when to add. After tasting the raspberry mixture, that MUST be the place. Recipe made (for me) too much filling, not enough crepes.

Comment submitted: 8/21/2006 (#183)

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