Our household is so in love with bananas and strawberries I had to share this recipe courtesy of <a href="https://www.facebook.com/cheryle.m.anderson" data-hovercard="/ajax/hovercard/user.php?id=1400872327">Cheryle Miosge Anderson
- 1/2 cup plain flour
- 1/2 cup wholemeal flour
- 1 tablespoon sugar
- 1/2 teaspoon ground cinnamon
- 1-1/2 cups milk
- 2 eggs
- 1 to 2 tablespoons butter
- 226 g cream cheese, softened
- 226 g vanilla yoghurt
- 1/2 cup honey
- 2 cups sliced fresh strawberries
- 2 medium firm bananas, sliced
In a large bowl, combine the flour, sugar, cinnamon, milk and eggs. Cover and refrigerate for 1 hour.
In an 8-in. non-stick 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 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. Yield: 18 crepes.