Make the crepe batter. Add the・ingredients to a bowl and mix. Stir the pancake mix before adding to the bowl.
Whisk well. Cover with plastic wrap and let sit in the refrigerator for at least 1 hour.
Cut up your choice of fruits. The finely chopped pieces will be used for decoration on the outside. Lightly sprinkle sugar (not listed) over the finely chopped banana pieces.
Add 2 tablespoons of sugar to the heavy cream (200 ml).
Make the whipped cream. Mix the sugar into the cream and whip while placing the bowl in ice water.
Whip until peaks form.
Heat oil in a frying pan and cook the crepe batter on low heat. 1 crepe is about 40 ml, about 1 ladle worth.
Use the back of the ladle to spread out the batter, starting from the inside. (This frying pan is 25 cm.)
Prepare a damp, wrung out hand towel beforehand. Once one side of the crepe has cooked, place the pan on the damp towel. This will help the crepe peel off easier.
Flip it over and cook the other side.
Spread whipped cream on the crepe and top with fruit.
Fold in half and slightly press down.
Fold it in thirds (or in half).
I made 10 crepes.
Cover with plastic wrap, chill in the refrigerator, then serve.
Story Behind this Recipe
I made these a lot last year, but without strawberries, they just aren't as satisfying! So when delicious strawberries finally came back on the market, I made these crepes again. They are a very popular sweet and sour snack.
Before cooking the batter, make sure it has chilled in the refrigerator.