For the Crêpes

  • 2 Eggs
  • 1/4 cup Butter, melted 
  • 2 1/2 tbsp Sugar 
  • 1/2 cup All-Purpose Flour 
  • 1/2 cup Milk 
  • 1/8 cup Water 
  • 1/2 tsp Badia Vanilla Extract 
  • Badia Pink Himalayan Salt 
  • Badia Chocolate Sprinkles, optional

For the Filling

  • 1 cup Heavy Whipping Cream 
  • 2-4 tbsp Powdered Sugar, to taste
  • 1/2 tsp Badia Vanilla Extract 
  • Fresh Strawberries and Bananas, sliced. Or Raspberries, whole 


For the Crêpes

  1. Whisk all the ingredients, except the flour, together. Add in the flour, a little bit at a time, whisking just until the flour has been mixed in. 
  2. Let the crepe batter rest for 10 minutes. Then, give the batter a quick whisk again before using. 
  3. Grease a non-stick, 6″ skillet with unsalted butter and heat over medium heat. Pour about 2-3 tablespoons worth of batter into the pan and tip the pan from side to side to get the batter to spread out throughout the pan. 
  4. Cook each side of the crepe for 30 seconds before gently loosening up the edges with a large spatula. If it lifts, then the crepe is ready to be flipped. If it doesn’t lift up very well, give it 10 to 15 more seconds and try again. Gently lift the crepe out of the pan, then flip over into the pan and cook the other side for another 10 to 15 seconds; remove to cool. 
  5. Serve cold. 

For the Filling

  1. Simply beat the heavy whipping cream with a hand mixer or stand mixer until soft peaks form. Add in the powdered sugar and Badia Vanilla Extract then beat until stiff peaks form. 


  1. Spread a layer of cream onto each crepe, add sliced strawberries, bananas or raspberries and then roll the crepe like you would a wrap. Top with Badia Chocolate Sprinkles, serve!

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