Crepas Rellenas Recipe

Make batter

In a blender or large bowl, combine 1 cup all-purpose flour, 1 cup whole milk, 2 large eggs, 2 tbsp melted unsalted butter, 1 tsp granulated sugar, a pinch of salt and 1 tsp vanilla extract. Blend or whisk until completely smooth and slightly frothy, about 30–45 seconds. Scrape down sides and rest the batter in the refrigerator for 20–30 minutes to relax the gluten and eliminate bubbles.

Adjust consistency

After resting, check consistency: batter should be thin and pourable (similar to heavy cream). If too thick, whisk in up to 2 tbsp additional milk, 1 tbsp at a time.

Prepare fruit

While batter rests, hull and slice about 1 cup strawberries into thin slices; place in a small bowl with 1 tbsp granulated sugar and 1 tsp lemon juice. Toss and let macerate for 10–15 minutes until slightly saucy. Peel and slice 2 ripe bananas into 1/4-inch rounds; set aside.

Assemble filling

Reserve about 2–3 tbsp of the macerated strawberry juices to drizzle inside the crepes if desired. Keep remaining fruit ready for filling.

Heat pan

Heat a 9–10 inch nonstick skillet or crepe pan over medium heat. Lightly brush or wipe the surface with a thin film of the 1 tbsp unsalted butter; reduce heat to medium-low so crepes cook evenly without browning too fast.

Cook crepes

Pour about 1/4 cup (60 ml) of batter into the center of the pan and immediately lift and tilt the pan in a circular motion to spread the batter into a thin, even round (about 8–9 inches). Cook until the edges lift and the underside is set and lightly golden, about 45–60 seconds. Use a thin spatula to flip and cook the second side 10–15 seconds more. Transfer to a plate and repeat with remaining batter to make 4 crepes (this recipe yields 3–4 thin crepes; use 2 for the plated dish and reserve extras). Re-butter the pan lightly between crepes if needed.

Fill and roll

Place a warm crepe flat on a plate. Arrange half of the sliced bananas and a generous spoonful of macerated strawberries across the center (for two crepes total, use 1 crepe per serving). Fold or roll the crepe: fold the two sides over the fruit and roll into a neat cylinder or fold into a rectangular envelope. Repeat for the second crepe.

Drizzle sauces

Place the two rolled crepes on the serving plate. Drizzle about 2 tbsp strawberry sauce and 1.5 tbsp chocolate sauce over each plate (divide sauces evenly between the two crepes). If you reserved strawberry juices, drizzle a little inside or atop for extra fruit flavor.

Finish

Dust the crepes lightly with 1 tbsp powdered sugar (sift if possible). Top or pipe about 1/2 cup whipped cream onto the plate or on top of crepes (divide 1 cup between two servings). Garnish with a few extra sliced strawberries if desired.

Serve crepas rellenas immediately while warm so sauces remain glossy and whipped cream holds shape. Provide extra strawberry and chocolate sauce at the table if desired.