In a large bowl, combine the flour, sugar, cinnamon, milk and eggs. Cover and refrigerate for 1 hour.
In an 8 in nonstick skillet, melt 1 tsp butter. Stir batter; pour about 2 tbsp into the center of the skillet. Lift and tilt pan to evenly coat bottom. Cook until top appears dry; turn and cook 15-20 seconds longer. Remove to wire rack.
Repeat with remaining batter, adding butter to skillet as needed. When cool stack crepes with waxed paper or paper towels in between.
In a large mixing bowl, beat the filling ingredients until smooth. Spread 2 rounded tbsp on each crepe; roll up. In a large bowl combine topping ingredients; spoon over crepes.
Originally Submitted
11/2/2008
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