Homemade Crepes with Toppings Bar

For the strawberry compote, combine sliced strawberries, lemon juice, honey, and vanilla extract in a saucepan. Cook over medium heat, stirring occasionally, until the strawberries break down and the sauce thickens.

For the lemon curd, whisk together egg yolks, granulated sugar, and lemon zest in a saucepan off the heat. Whisk in the lemon juice and water.

Place the saucepan over low heat and cook, whisking constantly, until the mixture thickens enough to coat the back of a spoon (about 5-7 minutes).

Remove from heat and whisk in the cubed butter one piece at a time until fully incorporated. Stir in the vanilla extract. Transfer to a bowl to cool.

For the whipped cream, add heavy cream and powdered sugar to the bowl of a stand mixer. Whip on high speed until stiff peaks form.

For the cream cheese frosting, beat the softened cream cheese and powdered sugar in a stand mixer until smooth and creamy.

For the bananas foster, melt butter in a skillet over medium heat. Stir in the brown sugar until it dissolves.

Add the sliced bananas and cook for 1-2 minutes per side. Carefully pour in the dark rum. If comfortable, tilt the pan to ignite the alcohol (flambé) and let it burn off. Otherwise, let it bubble for a minute to cook off.

For the crepe batter, whisk together eggs, milk, water, and melted butter in a large bowl.

Gradually whisk in the all-purpose flour until the batter is smooth and free of lumps.

Heat a lightly oiled non-stick skillet or crepe pan over medium heat. Pour about 1/4 cup of batter into the center of the pan and swirl to create a thin, even layer.

Cook for about 1-2 minutes, until the edges start to lift and the bottom is lightly golden. Flip and cook for another 30-60 seconds. Repeat with the remaining batter.

Serve the warm crepes with all the prepared toppings for a build-your-own crepe bar.