Not as hard as they look, but delicious!
Ingredients:
- 4 large eggs, room temperature
- 1 cup 2% milk
- 1 cup water
- 2 Tbsp. butter, melted
- 2 cups all-purpose flour
- 1/4 tsp. salt
Ingredients for the filling:
- 8 oz. cream cheese, softened
- 1 1/4 cups confectioners’ sugar
- 1 Tbsp. lemon juice
- 1/2 tsp. vanilla extract
- 4 cups fresh strawberries, sliced, divided
- 1 cup whipped topping
Directions:
- In a large bowl, whisk eggs, milk, water and butter.
- In another bowl, mix flour and salt; add to egg mixture and mix well. Refrigerate, covered, for 1 hour.
- Heat a lightly greased 8-inch, nonstick skillet over medium heat.
- Stir the batter. Fill a 1/4-cup measuring cup halfway with batter; pour into the center of the pan. Quickly lift and tilt the pan to coat the bottom evenly. Cook until top appears dry; turn crepe over and cook until bottom is cooked, 15 to 20 seconds longer. Remove to a wire rack. Repeat with remaining batter, greasing pan as needed.
- When cool, stack crepes between pieces of waxed paper or paper towels.
- FOR THE FILLING: In a small bowl, beat cream cheese, confectioners’ sugar, lemon juice and zest and vanilla until smooth. Fold in 2 cups strawberries and the whipped topping.
- Spoon about 1/3 cup filling down the center of each crepe; roll up. Garnish with remaining berries and, if desired, additional confectioners’ sugar.
