Creamy Strawberry Crepes

Rated:

Submitted By: meliss

Photo By: Kphoto

Prep Time: 30 Minutes

Cook Time: 30 Minutes

Ready In: 1 Hour

Servings: 6

"These delicate crepes are rolled up with a fluffy cream cheese filling and sliced strawberries. Make these as a dessert treat during strawberry season, or for a fancy weekend brunch."

INGREDIENTS:

3 eggs

1/2 cup milk

1/2 cup water

3 tablespoons butter, melted

3/4 cup all-purpose flour

1/2 teaspoon salt

1 (8 ounce) package cream cheese,

softened

1 1/4 cups sifted confectioners' sugar

1 tablespoon lemon juice

1 teaspoon lemon zest

1/2 teaspoon vanilla extract

1 cup heavy cream, whipped

4 cups sliced strawberries

DIRECTIONS:

1.	Place the eggs, milk, water, melted butter, flour, and salt in the pitcher of a blender; blend until smooth.
2.	Heat a lightly oiled griddle or non-stick skillet over medium heat. Pour or scoop the batter onto the griddle, using approximately 2 tablespoons for each crepe. Tip and rotate pan to spread batter as thinly as possible. Flip over when the batter is set and the edges are beginning to brown. Cook until the other side begins to brown. Stack finished crepes on a plate, cover with a damp towel and set aside.
3.	Blend the cream cheese, confectioners' sugar, lemon juice, lemon zest, and vanilla with an electric mixer until smooth. Gently fold in the whipped cream.
4.	To serve, fill each crepe with 1/4 cup sliced strawberries and 1/3 cup of the cream cheese filling, roll up and top with a small dollop of the cream cheese filling and more sliced strawberries. Can you believe that I was privileged to have yummy crepes twice this week. We served them to our YSA girls Tues night and then my V.T. invited her ladies plus the sister missionaries to her house for a brunch this morning. This is her recipe. I loved the cream cheese filling included in this recipe. She also had blueberries, nutella, whipped cream, granola, and vanilla yogurt for choices for fillings. My favorite was the fruit with the cream cheese spread. I also like to serve them with lemon juice and white sugar and roll them up. Peggy