Strawberries and Cream Crepes
Fun, easy & delicious cream crepes.
- 2 eggs
- ¼ cup milk
- ¼ cup water
- 3 T butter melted
- 6 T all-purpose flour
- 1 T granulated sugar
- 1 pinch salt
- ½ cup cream cheese softened
- ½ cup sifted confectioners' sugar
- 1 ½ t lemon juice
- ½ t lemon zest
- ½ t vanilla extract
- ½ cup heavy cream whipped
- 1 cup sliced strawberries
Place the eggs, milk, water, melted butter, flour, sugar and salt in the pitcher of a blender; blend until smooth.
Mix the cream cheese, confectioners' sugar, lemon juice, lemon zest, and vanilla with an electric mixer until smooth. Gently fold in the whipped cream. Set aside.
Heat a non-stick skillet over medium heat. Scoop ¼ cup of the batter into the pan and tip and rotate pan to spread batter in the pan, 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 until needed.
To serve, fill each crepe with a few sliced strawberries and 1/4 cup of the cream cheese filling, roll up and top with powdered sugar and a few more sliced strawberries.