Tuesday, May 1, 2012
1 cup all-purpose flour
1 tablespoon sugar
1/2 teaspoon ground cinnamon
1-1/2 cups milk
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
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, add butter to a skillet as needed. When cool, stack crepes with waxed paper on paper towels 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. Yield: 18 crepes.
*NOTE* I top these with my homemade strawberry syrup. It's just a batch of homemade jam that didn't thicken all the way :-) I've discovered it makes the most delicious syrup, great for this recipe and great for a topper on ice cream, YUMM!!! I will look and see if I've already posted the recipe for homemade strawberry jam, if not then I will post it!
Posted by Vicky at 9:07 PM