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Ingredients
- 4 large eggs, room temperature
- 1 cup 2% milk
- 1 cup water
- 2 tablespoons butter, melted
- 2 cups all-purpose flour
- 1/4 teaspoon salt
- 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
Directions
- 1. 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, 1 hour.
- 2. Heat a lightly greased 8-in. nonstick skillet over medium heat. Stir batter. Fill a 1/4-cup measure halfway with batter; pour into center of pan. Quickly lift and tilt pan to coat bottom evenly. Cook until top appears dry; turn crepe over and cook until bottom is cooked, 15-20 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.
- 3. For filling, in a small bowl, beat cream cheese, confectioners' sugar, lemon juice and zest, and vanilla until smooth. Fold in 2 cups berries and the whipped cream. Spoon about 1/3 cup filling down the center of each crepe; roll up. Garnish with remaining berries and, if desired, additional confectioners' sugar. Cover and refrigerate or freeze remaining crepes in an airtight container, unfilled, for another use.
Nutrition Facts
2 crepes: 415 calories, 26g fat (16g saturated fat), 115mg cholesterol, 163mg sodium, 40g carbohydrate (28g sugars, 2g fiber), 7g protein.
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