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| 1 | cup Original Bisquick® mix |
| 3/4 | cup milk |
| 2 | eggs |
|
| 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 walnuts. |
| No change. |
|
| Use raspberries, blueberries, blackberries or a combination. All will be delicious in these sweet crepes. |
|
| Crepes can be frozen up to 3 months. tack cool unfilled crepes with waxed paper between. Wrap in foil or place in an airtight plastic freezer bag; label and freeze. Thaw at room temperature about 1 hour or in refrigerator 6 to 8 hours. |
Nutrition Information:
220 ( 120); 14g ( 7g, 1/2g); 70mg; 150mg; 19g ( 1g, 10g); 4g 8%; 30%; 6%; 4% 1 ; 1/2 ; 0 ; 2 1/2 1