2/3 cup flour
1/2 tsp. salt
3 eggs, beaten
1 cup milk
1 cup nonfat sour cream
8 oz. package light cream cheese, softened
1/4 cup sugar
1 teaspoon vanilla

Filling: Combine cream cheese, sour cream, sugar and vanilla

Topping:
1 tbls. cornstarch 10 oz. package frozen strawberries, thawed
1 banana, sliced.

When strawberries are in season, I add fresh sliced strawberries and omit the banana

Crepes : Combine flour, salt and eggs; beat until smooth. Gradually add milk, mixing until well blended.

For each crepe, pour 1/4 cup batter into hot, lightly greased 8 inch skillet or crepe pan, tilting skillet to cover bottom.

Cook over medium-high heat until lightly browned on both sides, turning once

Topping: Drain strawberries, reserving liquid. Add enough water to reserved liquid to measure 1 1/4 cups; gradually add to cornstarch in saucepan, stirring until well blended. Bring to boil over medium heat, stirring constantly. Boil 1 minute. Stir in fruit. Makes 2 cups.