Crepes

Make this and your family and friends will be in culinary heaven.

 

2 cups milk

4 eggs

3 Tbsp. butter melted

1 Tbsp. sugar

1 1/2 Tbsp. vanilla

1/8 tsp. salt

1 1/2 cups flour

 

 

Cream Cheese Filling

1 -8 oz. package of cream cheese softened

1 1/4 cups powdered sugar

1 Tbsp. lemon juice

3/4 tsp. vanilla

1 cup heavy whipping cream

4 Tbsp. powdered sugar

Strawberries

4 cups strawberries, sliced

 

In a blender, combine the eggs, milk, butter, sugar, vanilla, salt, and flour. For 15-20 seconds, or until fully combined, mix the crepe batter.

 

Refrigerate for at least an hour, preferably overnight.

Spray an 8-10 inch nonstick skillet with cooking spray and pour in 1/4 cup crepe batter.

 

toggle the pan from side to side to ensure that the crepe batter forms an even circle. Cook the crepe over medium heat until the top appears dry and slides easily into the pan.

 

Cook for another 15-20 seconds on the other side. Remove crepes from the pan and stack them until ready to eat.

Filling: Cream Cheese

In a medium mixing bowl, combine the softened cream cheese, powdered sugar, lemon juice, and vanilla extract. Using a hand mixer, combine all ingredients until smooth.

In a separate medium mixing bowl, combine heavy whipping cream and 4 tablespoons of powdered sugar. Whip the cream with a hand mixer until it reaches a soft peak.

 

Fold the whipped cream into the cream cheese mixture to combine.

 

Crepe Assembly:

Spread 1/4 cup filling down the crepe and top with fresh strawberries.

Roll up the crepe and top with whip cream and strawberries, then dust with powdered sugar!