Sometimes I just crave dessert. Ok, let’s face it, I usually want dessert. Today, when I looked into my refrigerator, I had some milk and heavy whipping cream that I wanted to use up.
Initially, I started with just making some simple crêpes and filling them with Nutella and topping them off with freshly whipped cream. However, after my initial cravings were addressed, I had a full bowl of crêpe batter and another of whipped cream.
I have tried some amazing Mille Crêpe Cakes, but they were usually very expensive and rich. So, I decided to attempt making a simple one and see how it went.
Less than an hour later, I had a pile of crêpes (though fewer than the mille or 1,000 implied by the name) and cream piled with berries and bananas. Surprisingly, my health-conscious family devoured it. As a not too sweet, light, and fresh dessert, it fit the bill. I went home that afternoon empty-handed and full-bellied.
Hope you enjoy it as much as we did!
- 16 fl oz heavy whipping cream
- 1/3 cup sugar
- 1 tbsp vanilla extract
- 2 cups milk
- 1 cup all purpose flour
- 1 egg
- 1 banana
- 1/2 cup blueberries
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Combine egg, flour, and milk in a mixing bowl.
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Heat nonstick skillet over medium-high heat.
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Pour 1/2 cup of batter onto pan, and immediately lift and rotate pan to spread a paper thin layer onto the pan.
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Flip crepe when it starts to bubble.
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When small brown spots appear, it is finished cooking. Remove it and repeat with remaining batter.
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Combine heavy cream, sugar, and vanilla extract in a mixing bowl.
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Use electric whisk or mixer to whisk until the cream reaches stiff peaks.
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Place crepe on cake platter.
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Apply thin layer of whipped cream.
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Repeat until all crepes are used.
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Top to taste. Cover with whipped cream and berries or simply a dusting of powdered sugar.
Crepes adapted from SAMMYSAM's Real French Crepes.
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