Categories: Breakfast

Ingredients

• 4 large eggs
• 1 cup milk
• 1 cup cold water
• 2 tbsp butter, melted
• 1/4 tsp salt
• 2 cups all-purpose flour
• Additional butter
• Filling:
• 8 oz. cream cheese, softened
• 1 1/4 cups confectioners' sugar
• 1 tbsp lemon juice
• 1 tsp grated lemon peel
• 1/2 tsp vanilla extract
• 4 cups fresh strawberries, sliced, divided
• 1 cup heavy whipping cream, whipped

Directions

1. For the batter: In a bowl, beat the eggs, milk, water, butter and salt. Add flour; beat until smooth. Cover and refrigerate 1 hour.

2. In an 8-inch nonstick skillet, melt 1 tsp butter; pour 2 tbsp batter into center of skillet. Lift and tilt pan, swirling to evenly coat the bottom.

3. Cook until the top appears dry; turn and cook 15-20 seconds longer. Remove to wire rack. Repeat, adding butter as needed. Stack crepes between waxed paper or paper towels.

4. In a bowl, beat cream cheese, confectioners’ sugar, lemon juice, peel and vanilla until smooth. Fold in 2 cups berries and whipped cream.

5. Spoon about 1/3 cup filling down the center of each of 14 crepes; roll up. Garnish with remaining berries. Freeze remaining crepes for another use.

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