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Prep Time: 30 Minutes Cook Time: 60 Minutes |
Ready In: 90 Minutes Servings: 8 |
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These are our favorite crepes, perfect for Christmas morning. Ingredients:
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 (8 ounce) package 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 |
Directions:
1. In a large mixing bowl, beat the eggs, milk, water, butter and salt. Add flour, beat until smooth. Cover and refrigerate for 1 hour.
2. In an 8-in non stick skillet, melt 1 tsp butter, pour 2 tbsps of batter into the center of skillet. Lift and tilt pan to evenly coat bottom.
3. 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 the crepes with waxed paper or paper towels in between.
4. For filling, in a small mixing 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 filing down the center of 15 crepes; roll up. Garnish with the remaining berries. Freeze remaining crepes for another use.
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