How to Best Appetizing Banana Crepes (Russian Blinis) with Fruit Fillings

How to Best Appetizing Banana Crepes (Russian Blinis) with Fruit Fillings Delicious, fresh and tasty.

Banana Crepes (Russian Blinis) with Fruit Fillings. Meal: Banana Crepes (Russian Blinis) with Fruit Fillings. Leftovers: No, but if you cooked more batter than needed, you can either fry more crepes or leave the batter overnight in the fridge for tomorrow. Please note: All terms of storage are approximate, as all kitchen equipment is different.

Mix milk with egg, sugar and salt in a large bowl so that small bubbles appear on the surface (we used hand blender).

If you have hand blender add banana and mix again.

French crepes filled with a sweet cream sauce over bananas and topped with whipped cream..

You can cook Banana Crepes (Russian Blinis) with Fruit Fillings using 10 ingredients and 10 steps. Here is how you achieve that.

Ingredients of Banana Crepes (Russian Blinis) with Fruit Fillings

1. You need 2/3 cup of milk (5.07 oz).

2. You need 1 of egg.

3. Prepare 1 of banana.

4. You need 1/8 teaspoon of sugar.

5. It’s 1/2 cup of all-purpose flour (3 – 4 oz).

6. You need Pinch of salt.

7. You need 1/4 teaspoon of olive oil.

8. It’s 1 of apple.

9. Prepare 1 cup of raspberries (5 – 6 oz).

10. Prepare 1 of kiwi.

Roll a crepe around each banana half and place on serving platter.

We use the recipe for the crepes and fill with strawberries or other fresh fruit.

They are just a bit sweet not too thin or too thick and cook so easily.

Blini (Russian crepes) are thin, delicate pancakes that can be enjoyed both savory or sweet.

Banana Crepes (Russian Blinis) with Fruit Fillings step by step

1. ! If you have blender, then put all ingredients right away in blender cup.

2. Mix milk with egg, sugar and salt in a large bowl so that small bubbles appear on the surface (we used hand blender).

3. If you have hand blender add banana and mix again. If no, then mash banana in a separate bowl and add mashed banana into a large bowl with other ingredients.

4. Add flour and beat until smooth with a whisk or hand blender. Batter should not be too thick or too thin. If you start frying crepes and you see that they are too thick just add a bit of milk and mix the batter again.

5. Add ¼ teaspoon olive oil or a bit less to the batter to prevent crepes from sticking to the pan/skillet. Mix all ingredients again.

6. Leave batter in the fridge for 10-15 minutes.

7. Meanwhile, wash, peel and chop apple and kiwi.

8. Heat a lightly greased skillet/pan. Add about 2-3 tablespoons batter. Tilt skillet/pan so that batter spreads to cover the bottom of skillet/pan. Crepes should be thin. Cook until lightly browned; turn and brown the other side. Repeat process with remaining batter, grease skillet only if crepes start to stick to the pan.

9. Put fruit filling on the crepe, roll the crepe as an envelope.

10. Put leftovers of fruits as a side.

They are perfect for breakfast or brunch, served with an assortment of toppings.

Hosting a brunch with tons of finger food is always so much fun.

Roll up crepes; sprinkle with additional confectioners' sugar and toasted almonds.

They are extremely versatile as there are many ways to make them with variety of fillings: everything from meat, cheese, fruit or cottage cheese.

Perfect for brunch, lunch, or as a dessert with a cup of hot tea!