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  • 18servings
  • 10minutes
  • 354calories

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Nutrition Info . . .

NutrientsProteins, Carbohydrates, Cellulose
VitaminsB3, B12, H, D
MineralsIodine, Chromium, Manganese, Silicon

Ingredients Jump to Instructions ↓

  1. 1 cup all-purpose flour

  2. 1 tablespoon sugar

  3. 1/2 teaspoon ground cinnamon

  4. 1 1/2 cups milk

  5. 2 eggs

  6. 1 tablespoon butter

  7. FILLING:

  8. 1 (8 ounce) package cream cheese, softened

  9. 1 (8 ounce) container frozen whipped topping, thawed

  10. 1/2 cup confectioners' sugar

  11. TOPPING:

  12. 2 cups sliced fresh strawberries

  13. 2 firm bananas, sliced

  14. 1/4 cup sugar

Instructions Jump to Ingredients ↑

  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.

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