Difficulty: Easy - for beginners
Serves: 7 Servings
â€¢1 cup milk
â€¢1 cup cold water
â€¢2 tablespoons butter, melted
â€¢1/4 teaspoon salt
â€¢2 cups all-purpose flour
â€¢1 package (8 ounces) cream cheese, softened
â€¢1-1/4 cups confectioners' sugar
â€¢1 tablespoon lemon juice
â€¢1 teaspoon grated lemon peel
â€¢1/2 teaspoon vanilla extract
â€¢4 cups fresh strawberries, sliced, divided
â€¢1 cup heavy whipping cream, whipped
â€¢In a large bowl, beat the eggs, milk, water, butter and salt. Add flour; beat until smooth. Cover and refrigerate for 1 hour.
â€¢ 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.
â€¢ 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.
â€¢ 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. Yield: 15 crepes.