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Steps
1
In small bowl, stir all crepe ingredients until blended. Grease 6- or 7-inch skillet with shortening or cooking spray; heat over medium-high heat. For each crepe, pour 2 tablespoons batter into skillet; rotate skillet until batter covers bottom. Cook until golden brown. Gently loosen edge with metal spatula; turn and cook other side until golden brown. Stack crepes as you remove them from skillet, placing waxed paper between each. Keep crepes covered to prevent them from drying out.
2
In chilled medium bowl, beat whipping cream and sugar with electric mixer on high speed until stiff. Spoon about 3 tablespoons whipped cream down center of each crepe; top with 4 or 5 banana slices. Roll up; top each crepe with whipped cream, strawberries and walnuts.
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Use raspberries, blueberries, blackberries or a combination. All will be delicious in these sweet crepes.
Crepes can be frozen up to 3 months. tack cool unfilled crepes with waxed paper between. Wrap in foil or place in an airtight plastic freezer bag; label and freeze. Thaw at room temperature about 1 hour or in refrigerator 6 to 8 hours.
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