1 cups all-purpose flour
1 tbsp. sugar
1/2 tsp. ground cinnamon
1 1/2 cups milk
1 tbsp. butter
1 (8 oz.) package cream cheese
1 (8 oz.) container frozen whipped topping, thawed
1/2 cups confectionersí' sugar
2 cups strawberries, sliced
2 bananas, sliced
1/4 cups sugar, (optional)
In a mixing bowl, combine the flour, sugar, cinnamon, milk and eggs; mix well. Cover and refrigerate for 1 hour.
In an 8-inch nonstick skillet, melt 1 teaspoon butter. Stir batter; pour about 2 tablespoons into the 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 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 2 rounded tablespoonfuls on each crepe; roll up. Combine topping ingredients; spoon over crepes.