Strawberry Banana Crepes

CREPE:
1 cup all-purpose flour
1 tablespoon sugar
1/2 teaspoon ground cinnamon
1-1/2 cups milk
2 eggs
1 to 2 tablespoons butter

FILLING:
1 package (8 ounces) cream cheese, softened
1 carton (8 ounces) frozen whipped topping, thawed
1/2 cup confectioners' sugar


TOPPING:
2 cups sliced fresh strawberries
2 medium firm bananas, sliced
1/4 cup sugar, optional
Melted Nutella, also optional (don't use with optional sugar)

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