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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
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

Printed from tasteofhome.com Oct 7, 2008

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Strawberry Banana Crepes cont.

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.

Yield: 18 crepes.