Ingredients:
Crepes
- 4 large eggs
- 1 Cup Prairie Farms Whole Milk
- 1 Cup Water
- 2 Tbsp Prairie Farms Unsalted Butter melted
- 2 Cups all-purpose flour
- 1/4 tsp salt
Filling
- 2 Containers (3.5 Oz) Prairie Farms Small Batch Strawberry Cream Cheese Spreads
- 1 Tbsp lemon juice
- 1 tsp grated lemon zest
- 1/2 tsp vanilla extract
- 4 Cups fresh strawberries sliced, divided
- 1 Cup Prairie Farms Heavy Whipping Cream whipped
Directions:
- 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 cooed, 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, lemon juice, 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 confectioner's sugar. Cover and refrigerate or freeze remaining crepes in an airtight container, unfilled, for another use.