Creamy Strawberry Crepes

By brandyc

Ingredients

• FILLING:
• 4 eggs
• 1 cup milk
• 1 cup cold water
• 2 tablespoons butter, melted
• 1/4 teaspoon salt
• 2 cups all-purpose flour
• Additional butter
• 1 package (8 ounces) cream cheese, softened
• 1-1/4 cups confectioners' sugar
• 1 tablespoon lemon juice
• 1 teaspoon grated lemon peel
• 1/2 teaspoon vanilla extract
• 4 cups fresh strawberries, sliced, divided
• 1 cup heavy whipping cream, whipped

Details

Servings 7

Preparation

Step 1

In a large bowl, beat the eggs, milk, water, butter and salt. Add flour; beat until smooth. Cover and refrigerate for 1 hour.

In an 8-in. nonstick skillet, melt 1 teaspoon butter; pour 2 tablespoons of batter into the center of skillet. Lift and tilt pan to evenly coat bottom.

Cook until top appears dry; turn and cook 15-20 seconds longer. Remove to a wire rack. Repeat with remaining batter, adding butter to skillet as needed. When cool, stack crepes with waxed paper or paper towels in between.

For filling, in a small bowl, beat the cream cheese, confectioners' sugar, lemon juice, peel and vanilla until smooth. Fold in 2 cups of berries and whipped cream. Spoon about 1/3 cup filling down the center of 15 crepes; roll up. Garnish with remaining berries. freeze remaining crepes for another use.