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Strawberry Banana Crepes

My family often has company over for breakfast or brunch, and these light fruit-topped crepes are our favorite. 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. —Shelly Soule Las Vegas, Nevada
  • Total Time
    Prep: 20 min. + chilling Cook: 10 min.
  • Makes
    18 crepes

Ingredients

  • 1 cup all-purpose flour
  • 1 tablespoon sugar
  • 1/2 teaspoon ground cinnamon
  • 1-1/2 cups milk
  • 2 large 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

Directions

  • 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 on paper towels with waxed paper in between.
  • In a large 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.
Nutrition Facts
2 each: 328 calories, 17g fat (12g saturated fat), 84mg cholesterol, 122mg sodium, 36g carbohydrate (20g sugars, 2g fiber), 7g protein.

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