Strawberry Crepes

Crepes adapted from Ptit Chef
Strawberry cream filling adapted from Delish

Posting our friend Elizabeth's birthday meal made me realize I had forgotten to post Amy's birthday breakfast from March. Happy Belated Birthday Amy! Nevertheless, these crepes are delicious! You prepare the batter ahead of time and can save it to make more in the next day or two. This is a wonderful breakfast to make for a special occasion!

Ingredients:
Strawberry cream filling:

• 4 oz. cream cheese, softened
• 1/2 cup powdered sugar
• 3/4 cup sliced strawberries

Crepe batter:

• 3 eggs
• 1 1/2 cup milk
• 1 cup + 2 tbsp. flour
• 1 tbsp. sugar
• 1/4 tsp. salt
• 2 tbsp. melted butter

Other ingredients (optional):

• Extra powdered sugar
• Extra strawberries

Directions:

Strawberry cream filling:

Combine cream cheese and powdered sugar with a hand mixer. Then blend in strawberries. Refrigerate until ready to serve.

Crepe batter (make the night before you are planning to serve):

Put all the ingredients in a blender in the order listed and blend until smooth. Refrigerate over night and then until ready to serve.

To cook:

Heat a 8-9 inch frying pan over medium heat. When pan is hot, melt a small slice of butter on pan and swirl it around to cover the pan. The batter might need to be blended again once it has settled overnight. Pour 1/4 cup of batter into pan and swirl the pan so it is evenly coated. Cook the first side for approx. 1 min. or until you can tell it is slightly browned. Then flip the crepe using a spatula or two and cook the other side in the same manner. Once the crepe is cooked flip it onto a plate. Be sure to coat the pan with a little butter before cooking the next crepe.

Fill the crepe with the strawberry cream filling and roll it up like a burrito. Sprinkle with powdered sugar and top with strawberry slices.

Yield: 12 crepes