Banana Raisin Crepes - Kraft Recipes Top
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Banana Raisin Crepes

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What You Need

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Make It

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  • To make crepe batter, sift together dry ingredients. In a separate bowl, whisk together egg white and milk. Make a well in the center of the dry mixture and add wet. Whisk until combined. The batter should be thin, but not watery. It should have the consistancy of honey. If it is too thick, add more milk. Set batter aside to rest.
  • Meanwhile, prepare filling. Puree the cottage cheese, sugar and cinnamon in a food processor until smooth, or desired consistancy. Transfer to a mixing bowl and add fruits. Set aside.
  • Preheat a small, shallow skillet on medium-high heat and spray with non-stick cooking spray. With a paper towel, wipe out excess spray. Pan should be hot before you add the batter.
  • To add batter, remove pan from heat and laddle in 2-3 Tbsp. of the batter-enough to put a thin layer on bottom of pan. Swirl the pan to evenly distribute the batter. Cook until sides start to comme away, and center is no longer glossy. Using a silicon spatula, flip the crepe and cook until golden.
  • To assemble, lay a crepe flat, and add about 1/4 cup of filling. Fold in both sides to center, and flip, so the flaps are on the bottom. Serve with warm maple syrup or honey.

Special Equipment Needed


Crepes are very may take a couple of tries to get it perfect. If you wish to practice, simply double the recipe of the crepe batter. Because I don't usually measure while I cook, I have estimate the amount of milk in the recipe. Crepe batter should be thinner than pancake batter, so it can spread evenly. This recipe is very healthy and low fat. Now you don't have to feel guilty while chowin' down on crepes. Experiment with this recipe-add different flavorings to the batter, like vanilla or almond extracts. Or, if you want to make this decadent, use mascarpone cheese instead of cottage, and berries in syrup instead of bananas. Even chocolate syrup! Batter should yield about 4 crepes (depending on size).

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