Strawberry Banana Crepes

Strawberry Banana Crepes

From: Quick Cooking

1 C. All-purpose flour

1 Tbsp. sugar

½ tsp. ground cinnamon

1½ C. Milk

2 eggs

1 to 2 Tbsp. butter or margarine

FILLING:

1 pkg. (8 oz.) cream cheese, softened

1 carton (8 oz.) frozen whipped topping, thawed

½ C. confectioners’ sugar

TOPPING:

2 C. sliced fresh strawberries

2 medium firm bananas, sliced

¼ C. sugar, optional

In a mixing bowl, combine the flour, sugar, cinnamon, milk, and eggs; mix well. Cover and refrigerate for 1 hour.

In an 8-in. nonstick skillet, melt 1 tsp. butter. Stir batter; pour about 2 Tbsp. 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, adding butter to skillet as needed. When cool, stack crepes with waxed paper or paper towels in between.

In a mixing bowl, combine the filling ingredients. Spread 2 rounded tablespoonfuls on each crepe; roll up. Combine topping ingredients; spoon over crepes.

Yield: 18 crepes