MAY 6TH: CREPES SUZETTE, NO DIET DAY, and NATIONAL BEVERAGE DAY

Strawberry Banana Crepes

1 c. all-purpose flour

1 Tbsp. sugar

½ tsp. ground cinnamon

1 ½ c. milk

2 eggs

1-2 Tbsp. butter or margarine

Filling:

1 pkg. (8 oz.) cream cheese, softened

1 (8 oz.) carton frozen whipped topping, thawed

½ c. powdered sugar

Topping:

2 c. sliced fresh strawberries

2 medium firm bananas, sliced

¼ c. sugar, optional

In mixing bowl, combine flour, sugar, cinnamon, milk and eggs; mix well. Cover and refrigerate for 1 hour. In 8” nonstick skillet, melt 1 tsp. butter. Stir batter; pour about 2 Tbsp. into 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 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 mixing bowl, combine filling ingredients. Spread 2 rounded Tbsp. on each crepe; roll up. Combine topping ingredients; spoon over crepes. Makes 18.

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