Splurge on fancy pancakes that are paper thin and extra delicious.
cup Original Bisquick™ mix
cups whipping cream
to 3 bananas, sliced
pint (2 cups) fresh strawberries, sliced, or 1 box (10 oz) frozen strawberries, partially thawed
cup chopped walnuts
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.
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.
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 PER SERVING
Serving Size: 1 Crepe
- Calories from Fat
% Daily Value
- Total Fat
- (Saturated Fat
- Trans Fat
- Total Carbohydrate
- (Dietary Fiber
% Daily Value*:
- Vitamin A
- Vitamin C
Exchanges:1 Starch; 0 Fruit; 1/2 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 2 1/2 Fat;
*Percent Daily Values are based on a 2,000 calorie diet.