Strawberry Banana Crepes 1 cup all-purpose flour 1 tablespoon sugar 1/2 teaspoon ground cinnamon 1-1/2 cups milk 2 eggs 1 to 2 tablespoons butter FILLING: 1 package (8 ounces) cream cheese, softened 1 carton (8 ounces) frozen whipped topping, thawed 1/2 cup confectioners' sugar TOPPING: 2 cups sliced fresh strawberries 2 medium firm bananas, sliced Printed from tasteofhome.com Oct 7, 2008 Copyright Reiman Media Group, Inc © 2008

-----------------------Fold------------------------ Strawberry Banana Crepes cont. 1/4 cup sugar, optional In a large bowl, combine the flour, sugar, cinnamon, milk and eggs. Cover and refrigerate for 1 hour. In an 8-in. nonstick skillet, melt 1 teaspoon butter. Stir batter; pour about 2 tablespoons into the center of skillet. Lift and tilt pan to evenly coat bottom. Cook until top appears dry; turn and cook 15-20 seconds longer. Remove to a wire rack. Repeat with remaining batter, add butter to a skillet as needed. When cool, stack crepes with waxed paper on paper towels in between. In a large mixing bowl, beat the filling ingredients until smooth. Spread 2 rounded tablespoonfuls on each crepe; roll up. In a large bowl, combine topping ingredients; spoon with crepes. Printed from tasteofhome.com Oct 7, 2008 Copyright Reiman Media Group, Inc © 2008

	Strawberry Banana Crepes Yield: 18 crepes. Printed from tasteofhome.com Oct 7, 2008 Copyright Reiman Media Group, Inc © 2008