Banana Strawberry Crepe rolls

4.0 medium Egg, fresh, whole, raw (200 grams)
34.0 gram(s) Aunt Jemima Original (Add milk & eggs)
30.0 Grams Milk, 3.25%
0.66 tbsp Crisco Pure Vegetable Oil
100.0 Grams Maple Syrup
100.0 Grams Strawberries, fresh
55.0 Grams Heavy Whipping Cream
1.0 medium (7" to 7-7/8" long) Banana, fresh

Beat eggs then add pancake mix and milk. Beat until smooth Add vegetable oil and beat again until completely mixed. The result should be liquidish! Cut the banana and strawberries in thin slices and have them ready. Heat a flat pan and then set the temperature to medium low. Pour the mix on the pan to a 3 to 4 inches circle and the spread using a cake leveler spatula into a rectangular shaped. Wipe the spatula on the side of the mixing bowl and leave it for the next crepe. Wait until the edges of the crepe to get browned. The turn it gently using another clean spatula. Usually the first crepe breaks. So don't worry, the next one will be fine. Press the turned crepe and after a minute remove it from the pan. Spread the next crepe and while it is getting browned on the sides, spread maple syrup on the one you just removed using back of a spoon. Make sure not to put too much syrup and just enough to glaze the surface. Then turn the one the pan and continue until all the crepe mix is done. You are going to end up with a stack of 8 crepes. Lay a row of banana and strawberrie slices on the top of the stack and add a cream (not too much to keep the calories low). Move the roll to another plate and continue until all are done. Enjoy a tasty dessert with a coffee for only 130 calories each.

Serving Size: Makes 8 rolls

Number of Servings: 8.0

Recipe submitted by SparkPeople user PHARDAD.