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.
Combine cream cheese, sugar and vanilla extract, mixing until well blended.
Spread approximately 1/8 cup cheese mixture onto each crepe. Fold in thirds.
Place in 13 x 9-inch baking dish.
Bake at 350 degrees F for 15 to 20 minutes or until thoroughly heated.
Serve with Strawberry-Banana Topping.
Strawberry-Banana Topping: Drain strawberries, reserving liquid. Add enough
water to reserved liquid to measure 1 1/2 cups; gradually add to cornstarch
in saucepan, stirring until well blended. Bring to boil over medium heat, stirring
constantly. Boil for 1 minute. Stir in fruit.