Strawberry Banana Crepes

Crepe
1 c. all-purpose flour
1 T. sugar
1/2 tsp. ground cinnamon
1-1/2 c. milk
2 eggs
1 to 2 T. butter

Filling
1 pkg. (8oz) cream cheese, softened
1 carton (8oz) frozen whipped topping, thawed
1/2 c. confectioner's sugar

Topping
2 c. sliced fresh strawberries
2 medium firm bananas, sliced
1/4 c. sugar, optional

In large bowl, combine flour, sugar, cinnamon, eggs, and milk. Cover and refrigerate for 1 hour.

In an 8-in. non-stick skillet, melt 1 tablespoon butter . Stir batter; pour about 2 tablespoons 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 paper towel or waxed paper in between.

In large mixing bowl, beat the filling ingredients until smooth. Spread 2 rounded tablespoons on each crepe; roll up. In a large bowl, combine topping ingredients; spoon over crepes.