Ingredients
1 cup all-purpose flour1 tablespoon sugar1/2 teaspoon ground cinnamon1-1/2 cups milk2 large eggs1 to 2 tablespoons butterFILLING:1 package (8 ounces) cream cheese, softened1 carton (8 ounces) frozen whipped topping, thawed1/2 cup confectioners’ sugarTOPPING:2 cups sliced fresh strawberries2 medium firm bananas, sliced1/4 cup sugar, optional
Preparation
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.
