Strawberry Cream Crepes Recipe

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.

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.

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.

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.

See more great tasting recipes at: www.havefunbaking.comAnd check out: www.lovetobakeandcook.blogspot.com