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
Combine egg, flour, and milk in a mixing bowl.
Heat nonstick skillet over medium-high heat.
Pour 1/2 cup of batter onto pan, and immediately lift and rotate pan to spread a paper thin layer onto the pan.
Flip crepe when it starts to bubble.
When small brown spots appear, it is finished cooking. Remove it and repeat with remaining batter.
Combine heavy cream, sugar, and vanilla extract in a mixing bowl.
Use electric whisk or mixer to whisk until the cream reaches stiff peaks.
Place crepe on cake platter.
Apply thin layer of whipped cream.
Repeat until all crepes are used.
Top to taste. Cover with whipped cream and berries or simply a dusting of powdered sugar.
Crepes adapted from SAMMYSAM's Real French Crepes.