Strawberry Banana Crepes

I found this recipe years ago and am now copying it here from our family cookbook binder. Enjoy!

Strawberry Banana Crepes

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

1 package (8 ounces) cream cheese, softened

1 carton (8 ounces) frozen whipped topping, thawed

1/2 cup confectioners' sugar

2 cups sliced fresh strawberries

2 medium firm bananas, sliced

1/4 cup sugar, optional

In a mixing bowl, combine flour, sugar, cinnamon, milk and eggs.  Mix well.  Cover and refrigerate for 1 hour.  In a non-stick skillet, melt butter.  Stir batter, and pour 1/3 cup in 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 as needed to keep from sticking.  When cool, stack crepes with waxed paper or paper towels in between.  (For some reason, the first crepe usually turns out oddly and gets thrown away with any recipe, so use less batter just to temper the pan, and then on the second crepe use the full 1/3 cup.)

Filling:  In a mixing bowl, combine cream cheese, whipped topping and powdered sugar, until well combined.  Spread filling on each crepe and roll up.  In another bowl, cut up as many strawberries and bananas as you need, sprinkle with a little sugar to get the juices forming into a sauce.  When it appears ready, pour over top of filled crepes and serve.  It might be helpful to make this step first to give the fruits a chance to sit in their juices.

If there is leftover filling, it is great for dipping strawberries in later as a snack.

Makes 8 crepes, unless less batter is used for a smaller, thinner crepe.