STRAWBERRY BANANA CREPES

Strawberry Banana Crepes image

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

Provided by Taste of Home

Time 30m

Yield 18 crepes.

Number Of Ingredients 14

Ingredients

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
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

Steps:

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.

Nutrition Facts : Calories 328 calories, Fat 17g fat (12g saturated fat), Cholesterol 84mg cholesterol, Sodium 122mg sodium, Carbohydrate 36g carbohydrate (20g sugars, Fiber 2g fiber), Protein 7g protein.