one basic dessert crepe batter (I cut this in half or you can freeze crepes until ready to use)
1 cup flour
2 tablespoon sugar
1 cup milk
1/4 cup water
I tablespoon melted butter, cooled
filling for crepes...
8 oz cream cheese, softened...
1/2 cup powdered sugar
1 cup cool whip...
container of frozen sliced strawberries in syrup... fresh bananas.
slice banana over stuffed crepe (about 1/4 cup),, drizzle wth 2 tablespoon of frozen strawberries...
beat eggs in medium mixing bowl, gradually add flour and sugar alternating with milk and water,,, beat in melted butter mix until smooth... refrigerate batter at least one hour before use yeild 20 to 25 crepes.. to cook heat 1 tablespoon oil in crepe or omelet pan or heavy 5 to 6 inch skillet.. pour out oil
pour enough batter into pan to cover bottom of pan,,, about 2 to three tablespoon batter,,swirl pan until bottom is covered completely in a VERY thin lawyer...return to heat cook until crepe is set and edges are dry... slide spatula under edge of crepe to loosen crepe, turn gently cook a few seconds, slide onto wax paper... cook crepes until batter is used, separate with waxed paper,,, seal in aluminum foil , refrigerate or freeze until ready to use
Mix cream cheese and powdered sugar until smooth add cool whip...
spoon two tablespoon of mixture onto crepe..roll crepe ... add 1/4 cup fresh bananas to stuffed crepe, drizzle with two tablespoon strawberries ..