0 servings
What you need

cup flour

cup milk

cup water

tsp kosher salt

tbsp butter

cup strawberry preserves

cup cream cheese

ripe banana
Instructions
0 Place the first 6 ingredients in a blender and puree. 1 Refrigerate crepe batter for at least an 1 hour or overnight (this is so the crepes do not tear when cooking). 2 Grease a sauté pan (about 6” across) or crepe pan with butter, pour in 2 tbsp of the batter and tilt the pan to spread the batter around into a 6” circle. 3 Cook for 1 minute, flip and continue to cook another 30 seconds or until crepe just starts to become golden. 4 Remove the crepe to a plate and continue to make remaining crepes. 5 In a bowl, combine preserves and cream cheese until smooth. 6 Spread some of the cream cheese mixture across the middle of a crepe and top with several slices of banana. 7 Fold over the edges to close. 8 Repeat steps 7 and 8 with the remaining crepes. 9 Serve.View original recipe

