Jefferson County Recipe of the Day: Strawberry-Banana Crepes.
Surprise your family with this delicious treat!
Ingredients
1 cup all-purpose flour
1 tablespoon sugar
1/2 teaspoon ground cinnamon
1-1/2 cups milk
2 eggs
1 to 2 tablespoons butter or margarine
Filling:
1 – 8 oz. package of cream cheese, softened
1 – 8 oz. carton of frozen whipped topping, thawed
1/2 cup confectioners’ sugar
Topping:
2 cups sliced fresh strawberries
2 medium firm bananas, sliced
1/4 cup sugar
Directions
-In a mixing bowl, combine the flour, sugar, cinnamon, milk, and eggs; mix well. Cover and refrigerate for one hour.
-In an eight-inch nonstick skillet, melt one teaspoon of butter.
-Stir batter; pour about two tablespoons into the center of the skillet. Lift and tilt the pan to evenly coat the bottom. Cook until the top appears dry; turn and cook 15 to 20 seconds longer. Remove to a wire rack.
-Repeat with remaining batter, add butter to a skillet as needed.
-When cool, stack crepes with waxed paper on paper towels in between.
-In a mixing bowl, combine the filling ingredients. Spread two rounded tablespoonfuls on each crepe; roll up.
-Combine topping ingredients; spoon over crepes.
-Makes 18 crepes.
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