"My family often has company over for breakfast or brunch, and these light fruit-topped crepes are our favorite. The sweet sensations are as fast to make as they are fabulous. You can cook the crepes the night before, refrigerate them with waxed paper in between, then fill and top them in the morning. —Shelly Soule Las Vegas, Nevada..."
INGREDIENTS
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1 cup all-purpose flour
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1 tablespoon sugar
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1/2 teaspoon ground cinnamon
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1-1/2 cups milk
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2 large eggs
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1 to 2 tablespoons butter
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FILLING:
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1 package (8 ounces) cream cheese, softened
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1 carton (8 ounces) frozen whipped topping, thawed
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1/2 cup confectioners' sugar
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TOPPING:
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2 cups sliced fresh strawberries
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2 medium firm bananas, sliced
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1/4 cup sugar, optional