Strawberry Banana Crepe

strawberry and banana crepesIngredients

  • 1 cup all-purpose flour
  • 1 tablespoon sugar
  • 1/2 teaspoon ground cinnamon
  • 1-1/2 cup of milk (to lower the calories in the recipe change to skim milk or almond milk)
  • 2 eggs
  • 1 to 2 tablespoons butter

FILLING:

  • 1 package (8 ounces) cream cheese, softened
  • 1 carton (8ounces) frozen whipped topping, thawed
  • 1/2 cup confectioners’ sugar

TOPPING:

  • 2 cups sliced fresh strawberries
  • 2 medium from 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.

Nutritional Facts 1 serving (2 each) equals 328 calories

Reference:Taste of Home

 

 

 

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