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 sliced 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. Garnish with fresh strawberries and banana.

Yield: 1 1/2 dozen crepes.

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RICOTTA-WHEAT CREPES WITH BLUEBERRY SAUCE

This is a recipe sheet I got years ago from McCall's Cooking School.  I've just never had much patience for making crepes but these are very good.

Click on picture to enlarge for easier reading.

CREAM CHEESE FILLED CREPES

Preheat oven to 350 degrees.

Crepes:
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.

Filling:
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.

Fruit Topping:
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.

file photo