Strawberry Crepes with Whipped Cream Cheese Filling

Strawberry Sauce

1 qt sliced strawberries

1/4 cup sugar

1/4 cup water

1 Tbsp cornstarch

Zest of one lemon

1 Tbsp lemon juice

Add all ingredients to a saucepan. Cook over low heat until sauce thickens
 

Whipped Cream Cheese Filling

1 (8 ounce) package cream cheese 3/4 cup white sugar 1/8 teaspoon salt 2 teaspoons vanilla extract 1 1/2 cups heavy whipping cream

1.      In a small bowl beat whipping cream until stiff peaks form; set aside.

2.      In a large bowl combine cream cheese, sugar, salt and vanilla. Beat until smooth, then fold in whipped cream. 
 

For the Crepes

2 eggs

1 1/4 cup milk

1 cup flour

2 Tbsp powdered sugar

2 Tbsp melted butter

1.      In large bowl, whisk together eggs, milk, melted butter, flour sugar and salt until smooth. (You can also put all ingredients in your blender and pulse until mixed)

2.      Heat a medium-sized skillet or crepe pan over medium heat. Grease pan with a small amount of butter or oil applied with a brush or paper towel. Using a serving spoon or small ladle, spoon about 3 tablespoons crepe batter into hot pan, tilting the pan so that bottom surface is evenly coated. Cook over medium heat, 1 to 2 minutes on a side, or until golden brown.

To assemble each crepe, spoon on some of the whipped cream cheese filling and top with strawberry sauce.  Roll crepes and top with more strawberries and cream cheese (you can also top with fresh strawberrys as well)