These crepes are crazy good! Not too sweet, and well balanced.
STRAWBERRIES:
4 c. sliced strawberries
3-5 T. sugar, depending on sweetness of berries
Combine strawberries and sugar in a small bowl, cover, and set aside, or refrigerate until ready to use.
FOR THE CREPES:
3/4 c. all-purpose flour
1/8 t. salt
1/2 t. sugar
2 large eggs
1/2 c. milk
1 T. melted unsalted butter
1/3 c. cold water
2 T. favorite neutral oil
Unsalted butter for the skillet
Combine flour, salt, sugar, eggs, half of the milk, 1 T. melted butter, in a large bowl and mix well with a whisk.
Mixture will be thick and smooth.
Add remaining milk, water and oil, and whisk well until no lumps remain.
Heat a lightly buttered non-stick skillet over medium heat.
Pour 2 T. batter into the pan.
Tip and rotate pan to spread batter as thinly as possible.
Flip over when the batter is set and the edges are beginning to brown (about 2 minutes).
Cook until the other side begins to brown (about 1 minute).
Stack finished crepes on a plate, cover with a damp towel and set aside.
NOTE: When finished making the crepes, and they are cooled thoroughly, you may cover them with plastic wrap and refrigerate until ready to use.
FILLING:
8 oz. pkg. cream cheese, softened
1-1/4 c. confectioners sugar
1 T. lemon juice
1/2 t. vanilla extract
1 c. heavy cream, whipped
Blend the cream cheese, confectioners’ sugar, lemon juice, and vanilla with an electric mixer until smooth.
Gently fold in the whipped cream.
Scoop mixture into 18″ pastry bag with no tip or ziploc bag.
Refrigerate until ready to use.
TO ASSEMBLE:
Lay a crepe on a flat surface
Cut the tip of the pastry bag or ziploc bag and squeeze out a line of filling across the crepe, almost 1/2 inch wide
Spoon a few strawberries next to the filling
Roll up and place seam side down on serving plate
Squeeze a dollop of filling on top of crepe and spoon a few pieces of strawberries with juice on top and serve
