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1
Make the crepe batter.
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2
Add theingredients to a bowl and mix.
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3
Stir the pancake mix before adding to the bowl.
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4
Whisk well.
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5
Cover with plastic wrap and let sit in the refrigerator for at least 1 hour.
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6
Cut up your choice of fruits.
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7
The finely chopped pieces will be used for decoration on the outside.
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8
Lightly sprinkle sugar (not listed) over the finely chopped banana pieces.
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9
Add 2 tablespoons of sugar to the heavy cream (200 ml).
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10
Make the whipped cream.
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11
Mix the sugar into the cream and whip while placing the bowl in ice water.
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12
Whip until peaks form.
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13
Heat oil in a frying pan and cook the crepe batter on low heat.
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14
1 crepe is about 40 ml, about 1 ladle worth.
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15
Use the back of the ladle to spread out the batter, starting from the inside.
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16
(This frying pan is 25 cm.)
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17
Prepare a damp, wrung out hand towel beforehand.
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18
Once one side of the crepe has cooked, place the pan on the damp towel.
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19
This will help the crepe peel off easier.
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20
Flip it over and cook the other side.
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21
Let cool.
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22
Spread whipped cream on the crepe and top with fruit.
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23
Fold in half and slightly press down.
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24
Fold it in thirds (or in half).
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25
I made 10 crepes.
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26
Cover with plastic wrap, chill in the refrigerator, then serve.
