To make crepes:
Mix all crepe ingredients. Heat 6-8 inch nonstick skillet over medium-high heat. Brush with melted butter. Add 1/4 cup batter and swirl pan until bottom is evenly coated. Flip crepe when edges begin to dry and lift from pan. Cook until second side is lightly browned. Repeat until 16-20 crepes are prepared. Set aside and cover.
To prepare filling:
Beat cream cheese until smooth and stir in pudding, lemon rind, lemon juice, sweetener, and vanilla. Fold in whipped cream. Rinse, dry, and halve strawberries. Toss banana slices with sugar and cinnamon.
Lay out each crepe flat and place in center 4 strawberry halves, 4 banana slices, and 2 heaping tablespoons filling. Roll up jelly-roll style. Place on serving tray and lightly dust with powdered sugar Serve with chocolate sauce.
Cajun Country -- New Iberia, Louisiana