Banana Crepes with Chantilly Cream

Prep Time:
25 min
Cook Time:
15 min
Total Time:
1 hr 40 min
12 crepes



  • 1 cup milk
  • 1 cup White Lily® All-Purpose Wheat Flour and Almond Flour Blend
  • 2 large eggs
  • 1/4 cup water
  • 1 tablespoon sugar
  • 1/8 teaspoon salt
  • 3 tablespoons butter, melted
  • Crisco® Original No-Stick Cooking Spray


  • 2 cups cold heavy cream
  • 1/2 cup powdered sugar
  • 1/2 teaspoon almond extract
  • 3 to 4 bananas, sliced
  • 1 (12 oz.) jar Smucker's® Apricot Preserves
  • 1/2 cup sliced almonds, toasted


  1. For Crepes: COMBINE milk, flour, eggs, water, sugar and salt in blender container or food processor. Cover and process until smooth. Add melted butter; process until blended. Transfer to small bowl. Cover and chill at least 1 hour.
  2. COAT an 8-inch nonstick skillet lightly with no-stick cooking spray. Heat skillet over medium heat. Add 3 tablespoons batter, tilting skillet to make 6-inch crepe. Cook 30 to 60 seconds or until bottom is very lightly browned. Turn crepe over. Cook an additional 30 to 45 seconds. Repeat to cook remaining crepes.
  3. For Filling: BEAT cream, powdered sugar and almond extract in large bowl with mixer on high speed until stiff peaks form. Microwave preserves in medium microwave-safe bowl on HIGH 30 to 45 seconds. Stir.
  4. FILL crepes with whipped cream and banana slices. Roll up or fold, as desired. Place on serving plates. Drizzle with preserves. Top with additional banana slices; sprinkle with almonds.


Serving Size (1 crepe; 1/12 of recipe), Calories 370 (Calories from Fat 190), Total Fat 21g (Saturated Fat 12g, Trans Fat 0.5g), Cholesterol 95mg, Sodium 85mg, Total Carbohydrate 42g (Dietary Fiber 2g, Sugars 28g), Protein 5g; Percent Daily Value*: Vitamin A 10%, Vitamin C 0%, Calcium 8%, Iron 6%.

*Percent Daily Values are based on a 2,000 calorie diet.