Idea #2 for St. Patrick’s Day

Crepes are great anytime of day.  This recipe works either with a crepe maker or in the pan. These beauties are stuffed with a yummy cream cheese filling (that I dyed green) and are topped off with delicious strawberries. Enjoy!

Ingredients:

Crepes:

• 3 eggs
• 1/2 cup milk
• 1/2 cup water
• 3 tablespoons butter, melted
• 3/4 cup all-purpose flour
• 1/2 teaspoon salt

Filling:

• 1 (8 ounce) package creamcheese, softened
• 1 1/4 cups sifted confectioners’ sugar
• 1 tablespoon lemon juice
• 1 teaspoon lemon zest
• 1/2 teaspoon vanilla extract (omit the vanilla if you use cool whip)
• 1 cup heavy cream, whipped (you can also use cool whip instead – thawed)
• 4 cups sliced strawberries

Directions:

Place the eggs, milk, water, melted butter, flour, and salt in the pitcher of a blender; blend until smooth.

Heat a lightly oiled griddle or non-stick skillet over medium heat. Pour or scoop the batter onto the griddle, using approximately 2 tablespoons for each crepe. 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. Cook until the other side begins to brown. Stack finished crepes on a plate, cover with a damp towel and set aside.

Blend the cream cheese, confectioners’ sugar, lemon juice, lemon zest, and vanilla with an electric mixer until smooth. Gently fold in the whipped cream or cool whip thawed.

To serve, fill each crepe with 1/4 cup sliced strawberries and 1/3 cup of the cream cheese filling, roll up and top with a small dollop of the cream cheese filling and more sliced strawberries.  Also you can  fill with just the cream cheese filling and then top with sliced strawberries and whipped cream.

Recipe from allrecipes.com and modified by Stacy