Strawberry Banana Crepes

Our family often comes over for Christmas and these fruit-topped yet light crepes are our favorite.  The are fast and easy to make yet, the sweet sensations are fabulous. If you like, you can cook the crepes the night before, then refrigerate them putting waxed paper in between them.  In the morning,  fill them and add the topping.

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1 cup all-purpose flour
1 tablespoon sugar
1/2 teaspoon ground cinnamon
1-1/2 cups milk
2 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, adding butter to a skillet as needed. When cool, stack crepes with waxed paper or paper towels in between.

In a large mixing bowl, beat the filling ingredients until smooth. Spread 2 rounded tablespoonfuls on each crepe; roll up. In a large bowl, combine topping ingredients; spoon over crepes.