Post by gobucks on Mar 29, 2007 13:09:32 GMT -5
Strawberry Banana Crepes
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
In a mixing bowl, combine the flour, sugar, cinnamon, milk and eggs; mix well. Cover and refrigerate for 1 hour.
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.
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 mixing bowl, combine the filling ingredients. Spread 2 rounded tablespoonfuls on each crepe; roll up. Combine topping ingredients; spoon over crepes.
*Found this recipe in Taste of Home several years ago. Love to make it in the spring and summertime but it's great year-round.
*edited to add picture (made these at my sister's Easter weekend so I didn't have yellow food coloring that I like to add for color)
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
In a mixing bowl, combine the flour, sugar, cinnamon, milk and eggs; mix well. Cover and refrigerate for 1 hour.
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.
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 mixing bowl, combine the filling ingredients. Spread 2 rounded tablespoonfuls on each crepe; roll up. Combine topping ingredients; spoon over crepes.
*Found this recipe in Taste of Home several years ago. Love to make it in the spring and summertime but it's great year-round.
*edited to add picture (made these at my sister's Easter weekend so I didn't have yellow food coloring that I like to add for color)
