French crepe recipe made easy featuring fresh fruits

Classic French desserts are now just a few steps away! We’re talking about the beloved French crepe recipe with its ultrathin quality that comes with a wide range of fillings, one of which we cover right here. We're taking the basic crepe recipe and elevating it to a fruity dessert perfect for breakfast ranging from kiwi, banana, and strawberry crepe recipe. Try these variations of a stuffed crepe recipe, with fruit filling for a nutrientboosting start to the day.

1. Banana Crepes

(Serves 6)

Ingredients:

• 120 gm allpurpose flour
• 30 gm caster sugar
• 2 eggs
• 240 ml milk
• 45 ml butter, melted
• 1 tsp vanilla extract
• ¼ tsp salt
• 60 gm butter
• 55 gm packed brown sugar
• ¼ tsp ground cinnamon
• ¼ tsp ground nutmeg
• 60 ml halfandhalf cream
• 6 bananas, halved lengthwise
• 360 ml whipped heavy cream
• 1 pinch ground cinnamon

Instructions:

1. Sift flour and sugar into a bowl then add the eggs, one at a time, and mix. Add the melted butter, vanilla, and salt and whisk until smooth. Let this rest for 15 minutes.
2. Heat a sixinch nonstick pan over medium heat or a skillet and lightly grease with butter. Pour three tablespoons of batter, and quickly tilt the pan in circles to spread.
3. Cook until edges look dry, about a minute and flip and cook the other side until lightly golden.
4. Stack the crepes and cover with a clean kitchen towel.
5. Melt butter in a large pan, add brown sugar, cinnamon, and nutmeg, and stir to mix and cook.
6. Pour in cream and simmer until slightly thick, then add the banana halves and cook 23 minutes, spooning sauce over them.
7. Place a banana half on each crepe and roll up carefully. Top with sauce, whipped cream, and a sprinkle of cinnamon.

2. Strawberry crepes

(Serves 6)

Ingredients:

• 90 gm allpurpose flour
• 120 ml milk
• 120 ml water
• 3 eggs
• 45 ml butter, melted
• ½ tsp salt
• 140 gm caster sugar, sifted
• 225 gm cream cheese, softened
• 1 tbsp lemon juice
• 1 tsp lemon zest
• ½ tsp vanilla extract
• 240 ml heavy cream, whipped
• 600 gm fresh strawberries, sliced

Ingredients:

1. Add the flour, milk, water, eggs, butter, and salt into a bowl and use a spatula to stir, until smooth and lumpfree. Let this rest for 15 minutes.
2. In a bowl, using an electric mixer beat sugar, cream cheese, lemon juice, zest, and vanilla until fluffy and light. Carefully fold in whipped cream and refrigerate until needed.
3. Heat a nonstick pan over medium heat and grease with a little bit of butter. Pour two tablespoons batter, and tilt to spread around.
4. Cook until edges start browning and flip and cook the other side briefly. Stack and cover the crepes with a damp towel.
5. Spread the prepared filling on each crepe, then add sliced strawberries and roll it up carefully.
6. Top with extra filling and strawberries.

3. Chocolate Kiwi Crepes

(Serves 4)

Ingredients:

For the Crepes:

• 115 gm whole wheat flour
• 1 tsp sugar
• 240 ml milk
• 1 pinch salt
• 2 whole eggs

For the filling:

• 5 kiwis, peeled and sliced
• Chocolate spread, as needed

Instructions:

1. Grab a large mixing bowl, crack eggs into the bowl, and whisk the eggs until well beaten.
2. Pour the milk and whisk to mix. Set aside.
3. In a separate big bowl, sift the whole wheat flour, sugar, and salt and mix.
4. Gradually add the contents of the flour bowl to the egg bowl, whisking continuously to avoid lumps. Keep whisking until you achieve a smooth, thin batter consistency.
5. Strain the crepe mixture through a fine mesh sieve into a tall jug, for easier portioning, to ensure there are no lumps.
6. Allow the batter to rest at room temperature for about 1520 minutes. This will help the crepes turn out to be soft and fluffy.
7. To make the crepes, warm a crepe pan with a rim, or a skillet on medium heat. Grease with butter or oil and once hot, pour just enough batter to cover the base, tilting and swirling the pan to spread the batter into a thin film. Pour any excess batter back into the jug.
8. Cook until the bottom begins to turn slightly golden, then carefully lift the edges and flip the crepe to cook the other side for a few seconds.
9. Transfer the prepared crepes to a platter and cover with a dome lid to keep warm and soft. Stack the crepes as you make them.
10. To serve, spread the chocolate spread on the inside of each crepe, place sliced kiwi as filling, and fold into a triangle.
11. Serve these Chocolate Spread and Kiwi Filled Whole Wheat Crepes for a weekend breakfast along with smoothies, or as an afterschool snack for kids.