We love crepes! And we know you do too. Here’s another divine form of them. It’s healthy enough since we make our crepes stuffed with banana and topped with strawberry sauce with fresh bananas and strawberries. It’s also tasty enough for everyone who indulges to enjoy fully. It’s the perfect Sunday breakfast that allows for happy family bonding, but it’s also suitable for any time of day serving. The fusion of colours will make your kids drool. Follow our simple recipe and whip it up without a hassle. We know you just want to put your feet up and relax on a Sunday, and we’re determined to get you to do that as soon as possible. Serve it up and smile away!

PREP 20 mins



5 tablespoons butter
2/3 cup wheat flour
1/3 cup all-purpose flour
1 3/4 cups whole milk
3 large egg
1/2 teaspoon salt
4 bananas (chopped into equal size pieces)
1 cup frozen or fresh strawberries
1 cup confectioners’ sugar
1 tablespoon water

First, puree the strawberries and 2 tablespoons of icing sugar with 1 teaspoon water until thoroughly mixed to form a sauce.

In a non stick pan, melt 5 tablespoons of butter. Now, take the melted butter, both flours, milk, eggs and salt and blend it in a blender until smooth in texture. Let the batter lie at room temperature for a minimum of 1 hour.

Now, heat the skillet, add a little butter and pour the batter in a circular fashion on the skillet. Flip the side of the pancake once browned. Place the banana pieces and fold the pancake on both sides to make it look like a roll. Repeat with each pancake.

Place on a serving plate and sprinkle generously with confectioners’ sugar. Pour the strawberry sauce on top and serve.

That’s it. You’re all done!

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