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Ingredients19 m servings 114 cals
Original recipe yields 8 servings (8 crepes)
- Mix milk and salt together in a 4-cup bowl. Add eggs and beat until smooth. Add flour gradually and mix completely until batter is smooth and runny.
- Heat a 7-inch skillet over medium-low heat. Pour in 1/3 cup batter and turn the pan to spread it out evenly. Cook until set, 20 to 30 seconds. Flip and cook for 10 to 15 seconds more. Repeat with remaining batter.
- Place strawberries in a microwave-safe bowl and cook in the microwave for 1 minute. Push strawberries through a strainer set over a bowl to extract the juice; reserve strawberries. Pour juice into a saucepan over medium-low heat. Cook until warm, about 2 minutes.
- Mix water and cornstarch together in a bowl. Add to the heated juice; stir until thick, even, and smooth. Remove from heat and add strawberries. Slice banana and add to the strawberry mixture. Stir gently until thickened and cooled. Serve crepes topped with filling.
Per Serving: 114 calories; 2.7 g fat; 17.9 g carbohydrates; 4.9 g protein; 72 mg cholesterol; 185 mg sodium. Full nutrition