Strawberry Banana Crepes

Strawberry Banana Crepes The sweet sensations are as fast to make as they are fabulous. You can cook the crepes the night before, refrigerate them with waxed paper in between, then fill and top them in the morning. From shelly soule of las vegas nevada.

Ingredients:

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

Method - Strawberry Banana Crepes

1 In a large bowl, combine the flour, sugar, cinnamon, milk and eggs. Cover and refrigerate for 1 hour.

2 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.

3 Repeat with remaining batter, adding butter to a skillet as needed. When cool, stack crepes with waxed paper or paper towels in between.

4 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 over crepes. Yield: 18 crepes.