Breakfast: Strawberry Banana Crepes

Strawberry Banana Crepes

SUBMITTED 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"
Original recipe yield:
18 crepes

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

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

1. In a mixing bowl, combine the flour, sugar, cinnamon, milk and eggs; mix well. Cover and refrigerate for 1 hour.
2. 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.
3. Repeat with remaining batter, add butter to a skillet as needed. When cool, stack crepes with waxed paper on paper towels in between.
4. In a mixing bowl, combine the filling ingredients. Spread 2 rounded tablespoonfuls on each crepe; roll up. Combine topping ingredients; spoon over crepes.

   NUTRITION INFORMATION

   Servings Per Recipe: 9

   Amount Per Serving

   Calories: 355
   Total Fat: 18.6g
   Cholesterol: 81mg
   Sodium: 128mg
   Total Carbs: 41.9g
   Dietary Fiber: 1.9g
   Protein: 6.9g