Ingredients
4 large eggs1 cup 2% milk1 cup water2 tablespoons butter, melted2 cups all-purpose flour1/4 teaspoon saltFILLING:1 package (8 ounces) cream cheese, softened1-1/4 cups confectioners’ sugar1 tablespoon lemon juice1 teaspoon grated lemon zest1/2 teaspoon vanilla extract4 cups fresh strawberries, sliced, divided1 cup heavy whipping cream, whipped
Preparation
In a large bowl, whisk eggs, milk, water and butter. In another bowl, mix flour and salt; add to egg mixture and mix well. Refrigerate, covered, 1 hour.
Heat a lightly greased 8-in. nonstick skillet over medium heat. Stir batter. Fill a 1/4-cup measure halfway with batter; pour into center of pan. Quickly lift and tilt pan to coat bottom evenly. Cook until top appears dry; turn crepe over and cook until bottom is cooked, 15-20 seconds longer. Remove to a wire rack. Repeat with remaining batter, greasing pan as needed. When cool, stack crepes between pieces of waxed paper or paper towels.
For filling, in a small bowl, beat cream cheese, confectioners’ sugar, lemon juice and zest, and vanilla until smooth. Fold in 2 cups berries and the whipped cream. Spoon about 1/3 cup filling down the center of each crepe; roll up. Garnish with remaining berries and, if desired, additional confectioners’ sugar. Cover and refrigerate or freeze remaining crepes in an airtight container, unfilled, for another use.
