Basic Crepe Recipe
1 cup all-purpose flour
1/2 cup milk
1/2 cup water
1/4 teaspoon salt
2 tablespoons butter, melted
1lb strawberries diced
3/4 Cup Sugar (I used Splenda)
Combine and put in the fridge half a day to get all the juice from the berries and make the syrup.
1 cube cream cheese ( I used fat free)
1/2 Cup sugar
1T Lemon Juice
For the lemon cream cheese filling I took one softened brick of cream cheese, juice of half of a lemon, and about 1/2 c. of white sugar...
For the Crepes mix together all the wet ingredients in one bowl and all the dry ingredients in another bowl the blend together to combine.Heat a lightly oiled griddle or frying pan over medium high heat. Pour or scoop the batter onto the griddle, using approximately 1/4 cup for each crepe. Tilt the pan with a circular motion so that the batter coats the surface evenly.
Cook the crepe for about 2 minutes, until the bottom is light brown. Loosen with a spatula, turn and cook the other side.
You will need about 20-25 crepes for the recipe we almost tripled the crepe batter mix to get enough.
Spread the cream cheese filling between every 2-3 crepes. When you have your whole stack of crepes with the filling inside place the strawberries around and on top the pile.
Top with powdered sugar and whip cream.