Weelicious

0 Place the first 6 ingredients in a blender and puree.
1 Refrigerate crepe batter for at least an 1 hour or overnight (this is so the crepes do not tear when cooking).
2 Grease a sauté pan (about 6” across) or crepe pan with butter, pour in 2 tbsp of the batter and tilt the pan to spread the batter around into a 6” circle.
3 Cook for 1 minute, flip and continue to cook another 30 seconds or until crepe just starts to become golden.
4 Remove the crepe to a plate and continue to make remaining crepes.
5 In a bowl, combine preserves and cream cheese until smooth.
6 Spread some of the cream cheese mixture across the middle of a crepe and top with several slices of banana.
7 Fold over the edges to close.
8 Repeat steps 7 and 8 with the remaining crepes.
9 Serve.