⏱️ Prep Time: 15 minutes • 🍳 Cook Time: 15 minutes

A throwback to sweet mornings at Samuels in Wildwood, these ultra-thin, lacy crepes are rolled up with whipped cream, bananas, and strawberries just like the ones from my childhood. They're tender, delicate, and full of that simple joy you only get from nostalgic comfort food.

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*Light-as-air crepes wrapped around whipped cream, bananas, and strawberries, just like Samuels used to serve in Wildwood, NJ.*

Every summer, my family would make the drive down to Wildwood, and you knew the morning wasn’t complete without a stop at Samuels. The crepes always came out soft and paper-thin, filled with ripe strawberries, sliced bananas, and billows of whipped cream. They weren’t too sweet — just enough — and they always felt like a celebration on a plate. I remember the way they were rolled up in those beautiful little spirals, warm and cold in one bite. That combo of silky crepe, chilled whipped cream, and fresh fruit is something I’ve never forgotten.

So I spent a few rounds in the kitchen recreating them until I got it just right. This version keeps the crepe batter simple but flavorful, with just a hint of vanilla and sugar. The batter rests to give that extra-delicate texture, and you’ll use a nonstick skillet or crepe pan to get them super thin. You’ll whip fresh cream (or use store-bought — no judgment), layer the fruit, roll them up tight, and top them like you’re back at that booth by the window at Samuels.

What I love most is how they feel both nostalgic and fancy at the same time. They’re perfect for brunch with friends, weekend breakfasts with family, or even just a special treat for yourself. And once you master the batter, you can go wild with fillings. But this banana-strawberry-whipped cream combo? It’s forever the GOAT.

Ingredients

🍽️ Servings: 4 (makes 8 crepes) • 🔥 Calories/Serving: 285

For the Crepes:

1 cup whole milk
½ cup water
2 large eggs
3 tbsp unsalted butter, melted
1 tsp vanilla extract
1 tbsp granulated sugar
1 cup all-purpose flour
¼ tsp salt
More butter for the pan

For the Filling:

1 cup heavy whipping cream
2 tbsp powdered sugar
½ tsp vanilla extract
1 cup sliced fresh strawberries
2 ripe bananas, sliced thin

Steps

Step 1

In a blender, combine milk, water, eggs, melted butter, vanilla, sugar, flour, and salt. Blend until smooth (about 20–30 seconds).

Step 2

Let the batter rest in the fridge for 30 minutes (or up to overnight) to relax the gluten and make the crepes super delicate.

Step 3

Heat a nonstick skillet or crepe pan over medium heat. Lightly grease with a small pat of butter.

Step 4

Pour ¼ cup of batter into the center of the pan and immediately swirl to coat the bottom in a thin layer.

Step 5

Cook for 60–90 seconds, or until the edges lift and the bottom is lightly golden. Flip and cook the other side for 20–30 seconds. Transfer to a plate and repeat with remaining batter.

Step 6

In a large bowl, beat the whipping cream, powdered sugar, and vanilla with a hand mixer until soft peaks form.

Step 7

Lay each crepe flat. Add a spoonful of whipped cream down the center, then layer with banana slices and strawberries.

Step 8

Gently roll up each crepe and place seam-side down on a serving plate.

Step 9

Top with extra whipped cream and more fruit for the full Samuels effect.

Make it your own!

🍫 Add Nutella
Spread a thin layer inside the crepe before adding the whipped cream and fruit for a chocolate-hazelnut twist.
🥜 Peanut Butter Lovers
Warm up a bit of creamy peanut butter and drizzle it inside or on top for a dreamy PB & banana vibe.
🥭 Tropical Upgrade
Swap strawberries for mango and add a sprinkle of toasted coconut for an island-inspired version.
🍯 Dairy-Free Delight
Use coconut whipped cream and a dairy-free crepe batter (sub with almond milk and oil) to keep it lactose-friendly.

Try it with…

Did you make this recipe?

Did you add a unique twist? Did your family enjoy it? Share your thoughts and any customizations you made in the comments below.

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Cream-Filled Strawberry Banana Crepes