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Categories:
eggs milk cold water butter salt flour additional butter filling cream cheese sugar lemon juice vanilla extract fresh strawberries heavy whipping cream
Viewed: 50 - Published at: 2 years agoIngredients
- 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
Method
- In a large mixing bowl, beat the eggs, milk, water, butter and salt. Add flour, beat until smooth. Cover and refrigerate for 1 hour.
- 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.
- 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.
- 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.
