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Strawberry Banana Crepes

By: Shelly Soule

"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"

Rate/Review | Read Reviews (28)

Prep Time:
20 Min

Cook Time:
10 Min

Ready In:
30 Min

Servings (Help)

US Metric Calculate

Original Recipe Yield 18 crepes

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)

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.