Preheat oven to 350 degrees.
2/3 cup all-purpose flour
1/2 tsp salt
3 eggs, beaten
1 cup milk
Combine the flour, salt, and eggs in a mixing bowl and beat together until smooth. Gradually add in the milk, mixing until well blended.
Lightly grease crepe pan or 8-inch skillet and preheat until a drop of water sizzles when sprinkle on pan. Otherwise your crepes may be too thick and stick to the pan.
For each crepe, pour 1/4 cup batter into the prepared 8-inch skillet or crepe pan, tilting skillet to cover the bottom. Cook over medium-high heat until lightly browned on both sides, turning only once.
2 blocks (8-oz each) neufchatel cheese (light cream cheese)
1/4 cup sugar
1 tsp vanilla extract
Combine the neufchatel cheese, sugar, and vanilla; mixing until well blended. Spread approximately 1/4 cup of the mixture onto each of the crepes. Fold each crepe in thirds bringing the sides up to overlap on the top.
Remove from oven and pour the fruit topping over the crepes.
1 pkg (10-oz) frozen strawberries, thawed
1 tbsp cornstarch
1 banana, sliced
Drain the strawberries; reserve liquid in a 2-cup measuring cup.
Place the cornstarch in a small saucepan. Add enough water to the strawberry liquid to make 1 1/2 cups. Gradually stir the liquid into the cornstarch in the pan; stir until well blended. Bring mixture to a boil over medium heat, stirring constantly. Boil 1 minute. Stir the fruit into the mixture. Pour mixture down the center of the crepes.
Place filled crepes in a 9 x 13-inch baking dish and bake at 350 degrees approximately 15 minutes until heated through.