Creamy Strawberry Crepes

Ingredients

• 4 eggs
• 1 cup milk
• 1 cup cold water
• 2 tablespoons butter, melted
• 1/4 teaspoon salt
• 2 cups all-purpose flour
• additional butter

FILLING

• 1 (8 ounce) package cream cheese, softened

• 1 1/4 cups confectioners' sugar
• 1 tablespoon lemon juice
• 1 teaspoon grated lemon peel
• 1/2 teaspoon vanilla extract
• 4 cups fresh strawberries, sliced, divided
• 1 cup heavy whipping cream, whipped

Directions

1. 1

   In a large mixing bowl, beat the eggs, milk, water, butter and salt. Add flour, beat until smooth. Cover and refrigerate for 1 hour.

2. 2

   In an 8-in non stick skillet, melt 1 tsp butter, pour 2 tbsps of batter into the center of skillet. Lift and tilt pan to evenly coat bottom.

3. 3

   Cook until top appears dry; turn and cook 15-20 seconds longer. Remove to a wire rack. Repeat with remaining batter, adding butter to skillet as needed. When cool, stack the crepes with waxed paper or paper towels in between.

4. 4

   For filling, in a small mixing bowl, beat the cream cheese, confectioners' sugar, lemon juice, peel and vanilla until smooth. Fold in 2 cups of berries and whipped cream. Spoon about 1/3 cup filing down the center of 15 crepes; roll up. Garnish with the remaining berries. Freeze remaining crepes for another use.