Average Rating: 4.2TOTAL TIME: Prep: 10 min. Cook: 35 min.
YIELD: 14 crepes.Ingredients
- 4 large eggs
- 1 cup whole milk
- 1 cup cold water
- 2 tablespoons butter, melted
- 1/4 teaspoon salt
- 2 cups all-purpose flour
- Additional butter
FILLING:- 1 package (8 ounces) cream cheese, softened
- 1-1/4 cups confectioners' sugar
- 1 tablespoon lemon juice
- 1 teaspoon grated lemon zest
- 1/2 teaspoon vanilla extract
- 4 cups fresh strawberries, sliced, divided
- 1 cup heavy whipping cream, whipped
- Additional confectioners' sugar, optional
Instructions
- 1. In a large 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. nonstick skillet, melt 1 tsp. butter; pour 2 Tbsp. 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 crepes with waxed paper or paper towels in between.
- 4. For filling, in a small bowl, beat the cream cheese, confectioners' sugar, lemon juice, zest and vanilla until smooth. Fold in 2 cups berries and the whipped cream. Spoon about 1/3 cup filling down the center of 14 crepes; roll up. Garnish with remaining berries and, if desired, confectioner's sugar. Freeze remaining crepes, unfilled, for another use. Place waxed paper between crepes in an airtight container.
Nutrition Facts
2 crepes: 504 calories, 26g fat (15g saturated fat), 194mg cholesterol, 275mg sodium, 58g carbohydrate (28g sugars, 3g fiber), 12g protein.
