Ingredients Jump to Instructions ↓

  1. 1-1/2 cups milk

  2. 3 eggs

  3. 2 tablespoons butter, melted

  4. 1/2 teaspoon lemon extract

  5. 1-1/4 cups all-purpose flour

  6. 2 tablespoons sugar

  7. Dash salt

  8. Topping

  9. 1/2 cup sugar

  10. 2 tablespoons cornstarch

  11. 3/4 cup water

  12. 1 tablespoon lemon juice

  13. 1 teaspoon strawberry extract

  14. 1/4 teaspoon red food coloring, optional

  15. 4 cups sliced fresh strawberries

  16. Filling

  17. 1 cup heavy whipping cream

  18. 1 package (8 ounces) cream cheese, softened

  19. 2 cups confectioners' sugar

  20. 1 teaspoon vanilla extract

Instructions Jump to Ingredients ↑

  1. In a large bowl, combine milk, eggs, butter and extract. Combine flour, sugar and salt; add to milk mixture and beat until smooth. Cover and refrigerate for 1 hour.

  2. Heat a lightly greased 8-in. nonstick skillet. Stir batter; pour 2 tablespoons into center of skillet. Lift and tilt pan to coat bottom evenly. Cook until top appears dry; turn and cook 15-20 seconds longer. Remove to a wire rack. Repeat with remaining batter, greasing skillet as needed. When cool, stack crepes with waxed paper or paper towels in between.

  3. In a small saucepan, combine sugar and cornstarch; stir in water and lemon juice until smooth. Bring to a boil over medium heat; cook and stir for 1 minute or until thickened. Stir in extract and food coloring if desired. Cool. Add strawberries.

  4. In a small mixing bowl, beat the cream until stiff peaks form; set aside. In a large mixing bowl, beat the cream cheese, confectioners’ sugar and vanilla until smooth; fold in whipped cream. Spoon 2 rounded tablespoons of filling down the center of each crepe; roll up. Top with strawberry topping. Yield: 22 crepes.

  5. See more great tasting recipes at: www.havefunbaking.comAnd check out:


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