Strawberry Banana Crepes

SUBMITTED BY: Shelly Soule PHOTO BY: GodivaGirl

"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"

PREP TIME	20 Min
COOK TIME	10 Min
READY IN	30 Min

SERVINGS & SCALING

Original recipe yield: 18 crepes

USMETRIC

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INGREDIENTS

1 cup all-purpose flour
1 tablespoon sugar
1/2 teaspoon ground cinnamon
1 1/2 cups milk
2 eggs
1 tablespoon butter
FILLING:
1 (8 ounce) package cream cheese, softened
1 (8 ounce) container frozen whipped topping, thawed
1/2 cup confectioners' sugar
TOPPING:
2 cups sliced fresh strawberries
2 firm bananas, sliced
1/4 cup sugar (optional)

READ REVIEWS (9)

DIRECTIONS

In a mixing bowl, combine the flour, sugar, cinnamon, milk and eggs; mix well. Cover and refrigerate for 1 hour.
In an 8-inch 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 with waxed paper on 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.

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REVIEWS

MORE MEMBER REVIEWS

Reviewed on Feb. 27, 2007 by JuicyLucy

This recipe is really good. Will definitely make again!

15 users found this review helpful

Reviewed on Jan. 5, 2007 by chef at heart

I happened to find this recipe this morning and had all of the ingredients. It was great. I had everything ready before my husband even left for work at 7:30 am. I will definitely make this again. Leanne

11 users found this review helpful