Strawberry Cream Crepes

Directions

• In a large bowl, combine the biscuit mix, egg, milk and vanilla. Cover and refrigerate for 1 hour.
• Heat a lightly greased 8-in. nonstick skillet over medium heat; pour 2 tablespoons batter into the center of skillet. Lift and tilt pan to coat bottom evenly. Cook until top appears dry; turn and cook 15-20 seconds longer. Remove to a wire rack. Repeat with remaining batter, greasing skillet as needed. When cool, stack crepes with waxed paper or paper towels in between
• In a small bowl, beat the cream cheese, sour cream, sugar and cinnamon until blended. Spoon 2 rounded tablespoonfuls down the center of each crepe; roll up.
• In a microwave-safe bowl, combine strawberries and glaze. Cover and microwave on high for 1-2 minutes or until heated through. Serve with crepes.