If you’ve been craving a little Paris at your breakfast table, these Banana & Strawberry Crepes are the way to do it. Growing up in Paris, I remember mornings when street vendors would hand you a warm, paper-thin crêpe filled with fruit and Nutella, and life instantly felt a little sweeter. Now I make them for my kids on weekends, and they disappear faster than I can flip the next one.
Growing up, the art of making these thin, lacy pancakes was a cherished tradition passed down through generations. My mother, a beacon of French culinary expertise, would effortlessly whip up batches of crepes, creating an atmosphere that felt like a warm hug after a day at school.
Speaking of French, have you tried my French Toast Eggnog Casserole? You are not in the mood for French you say but still want a YUMMY dessert? You have got to try my eggnog banana pudding recipe!
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💛 Why You’ll Love This Recipe
Make-ahead friendly – Whip up a stack, keep them in the fridge, and you’ve got weekday luxury ready to go.
Paris café vibes at home – No plane ticket required. These crêpes bring all the buttery, paper-thin magic of France to your own kitchen.
Kid-approved – Bananas and strawberries = instant win. Sweet enough for dessert, light enough for breakfast.
Versatile AF – Fill them with Nutella, Banana, whipped cream, or keep it classy with just fruit and a dusting of powdered sugar.
Banana & Strawberry Crepes Video
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Banana & Strawberry Crepes Ingredients
Flour – Sifted to keep the batter silky smooth.
Milk + water – Warm liquid helps avoid lumps; water keeps the crêpes delicate. For savory crêpes, swap water for a light lager.
Butter – Brings richness without weighing the crêpes down.
Eggs – The backbone of the batter, giving it structure and elasticity.
Bananas & strawberries – Classic pairing: the creaminess of banana balances the freshness of strawberries.
Instructions
- Step 1: Mix dry ingredients – Flour, sugar, salt.
- Step 2: Add eggs – Make a well, whisk gently into flour.
- Step 3: Incorporate butter + warm liquids – Add butter, then milk/water gradually to avoid lumps.
- Step 4: Rest batter – Chill for 1 hour for best texture.
- Step 5: Cook crêpes – Heat skillet, butter lightly, swirl in batter.
- Fill & serve –Flip once golden. Layer strawberries, bananas, and toppings of choice.
Substitutions & Variations
Brunch spread – Make a crepe bar with toppings like whipped cream, lemon sugar, or caramel sauce.
Fruit swaps – Try blueberries, peaches, or raspberries.
Savory version – Skip the sugar and fill with ham, cheese, and spinach.
Dairy-free – Use almond or oat milk and vegan butter.
Sweet upgrade – Spread Nutella or drizzle honey before adding fruit.
FAQ
Yes, resting allows the flour to hydrate fully, giving tender, elastic crêpes.
Absolutely. Cook the crêpes a day before, stack with parchment, and reheat before filling.
A 10-inch nonstick skillet is perfect. A traditional crepe pan works too, but isn’t necessary.
⭐️ Recipe
Banana and Strawberry Crepes
Equipment
- 1 10" crepe pan optional
Ingredients
- 2 ¾ cups flour sifted
- 3 tablespoon sugar
- 1 teaspoon salt
- 3 tablespoon unsalted butter
- 2 large eggs
- 3 cups milk I used 2%
- ½ cup lukewarm water if making savory crepes, you can also sub for a light lager beer
Instructions
- Sift your dry ingredients into a bowl.
- Combine your dry ingredients and make a well in the center for your eggs. Add in your eggs and gently incorporate the flour until the eggs are mostly combined. Note: If you are not going to let your batter rest and want to make your crepes right away, combine your milk and water and heat up in the microwave or stovetop until warm. You can skip this step if letting your batter rest.
- Add in your butter. Add in your milk and water mixture ½ cup at a time making sure to combine well in between. This helps avoid lumps. Note: If you still see lumps in your batter, just run it through a sieve.
- Let your batter rest in the fridge for 1 hour.
- Heat up a 10” non-stick skillet on medium heat for 3-4 mins. Add in a little butter and ⅓ cup of your batter. Quickly spread the batter by moving the pan in a circular motion. If there is extra batter, just remove it with a spoon.
- Cook until the edges are golden and flip with a spatula. Cook for another 30 seconds or until the other side is golden.
- Repeat until all are done!
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