Monday, May 7, 2012

STRAWBERRY-BANANA CREPES

CREPES:
1 cup all-purpose flour
1 tbsp sugar
1/2 tsp ground cinnamon
1 1/2 cups milk
2 eggs
1 to 2 tablespoons butter

In a large bowl combine the flour, sugar, cinnamon, milk, and eggs.  Cover mixture and refrigerate for 1 hour. 

In an 8-inch nonstick skillet melt 1 teaspoon of the butter.  Stir the batter and place 2 tablespoons of the batter into the center of the skillet.  Lift and tilt pan to evenly coat bottom.  Cook until the top appears dry; turn and cook 15 to 20 seconds longer.  Remove to a wire rack and continue repeating the process until all batter is used, adding more of the butter as needed.

When the crepes are cool, stack with waxed paper in between.  Can be kept in the refrigerator overnight or used after they are cooled.

FILLING:
1 pkg (8-oz) cream cheese, softened
1 carton (8-oz) frozen whipped topping, thawed
1/2 cup powdered sugar

In a large mixing bowl, beat the filling ingredients until smooth.  Spread two tablespoons of the filling mixture on each crepe.  Roll up and spoon the topping (below) over the crepes.

TOPPING:
2 cups siced fresh strawberries
2 medium-sized firm bananas, sliced
1/4 cup sugar, if desired

Combine all ingredients and spoon over the filled crepes for serving.


Yield: 1 1/2 dozen crepes.

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