Strawberry Banana Crepes

• 1 cup all-purpose flour
• 1 tablespoon sugar
• 1/2 teaspoon ground cinnamon
• 1-1/2 cups milk
• 2 large eggs
• 1 to 2 tablespoons butter
• 1 package (8 ounces) cream cheese, softened
• 1 carton (8 ounces) frozen whipped topping, thawed
• 1/2 cup confectioners' sugar
• 2 cups sliced fresh strawberries
• 2 medium firm bananas, sliced
• 1/4 cup sugar, optional

1. In a large bowl, combine the flour, sugar, cinnamon, milk and eggs. Cover and refrigerate for 1 hour.
2. In an 8-in. 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 on paper towels with waxed paper in between.
4. In a large bowl, beat the filling ingredients until smooth. Spread 2 rounded tablespoonfuls on each crepe; roll up. In a large bowl, combine topping ingredients; spoon with crepes.

flour, sugar, ground cinnamon, milk, eggs, butter, cream cheese, frozen whipped topping, sugar, fresh strawberries, bananas, sugar

Taken from www.tasteofhome.com/recipes/strawberry-banana-crepes/ (may not work)