Dessert Crêpe Recipe

Make the batter

In a blender or medium bowl, combine 1 cup all-purpose flour, 2 large eggs, 1 cup milk, 1/4 cup water, 2 tbsp melted butter, 1 tsp granulated sugar, 1/4 tsp salt, and 1/2 tsp vanilla extract. Blend or whisk until smooth and no lumps remain. Let the batter rest 15–30 minutes at room temperature (or refrigerate up to 2 hours).

Cook the crêpes

Heat a 8-10" nonstick skillet or crêpe pan over medium heat and brush lightly with vegetable oil or butter. Stir batter gently. Pour about 1/4 cup batter into the center of the pan, tilting and swirling the pan to coat the bottom in a thin, even layer. Cook 40–60 seconds until edges lift and underside is lightly golden, then flip with a spatula and cook 20–30 seconds more. Transfer to a warm plate and cover with foil to keep warm. Repeat with remaining batter to yield about 8 crêpes.

Sauté apples

In a medium skillet over medium heat, melt 1 tbsp unsalted butter. Add 2 peeled, cored, and 1/4"-sliced apples, 1/2 tsp ground cinnamon, a pinch (1/8 tsp) salt, 1 tsp lemon juice, and 1 tbsp honey. Cook, stirring occasionally, 5–7 minutes until apples are tender but hold their shape and are glazed. If they start to stick, add 1–2 tsp water.

Sauté bananas

In a medium skillet over medium-high heat, melt 1 tbsp unsalted butter. Add 2 sliced bananas and a pinch of salt. Cook 1–2 minutes per side until golden and warmed through. Add 1 tbsp honey and 1 tsp lemon juice, spooning the honey over the bananas for 30 seconds to glaze; remove promptly so bananas keep shape.

Sauté strawberries

In a medium skillet over medium heat, melt 1 tbsp unsalted butter. Add 2 cups hulled and halved strawberries, a pinch of salt, 1 tsp lemon juice, and 1 tbsp honey. Cook 2–4 minutes, stirring gently, until strawberries are softened but not collapsing and juices have begun to glaze the fruit. Remove from heat.

To assemble each crêpe, place one warm crêpe on a plate. Spoon 2–3 tablespoons of the prepared sautéed fruit down the center. Fold the crêpe into a tri-fold or roll it. Generously top with whipped cream (about 1/4 cup per crêpe). Sprinkle with 1–2 tablespoons chopped roasted pecans, drizzle with extra honey (about 1/2–1 tsp), and dust lightly with powdered sugar if desired.

Serve immediately while crêpes and fruit are warm. Leftover crêpes can be wrapped and refrigerated up to 2 days; rewarm gently in a skillet over low heat.