Creamy Strawberry Crepes

These are our favorite crepes, perfect for Christmas morning.

• Ready In: 1 hr 30 mins
• Serves: 15
• Yields: 15 crepes

Ingredients

• 4  eggs
• 1  cup milk
• 1  cup cold water
• 2  tablespoons butter, melted
• 1⁄4 teaspoon salt
• 2  cups all-purpose flour
•  additional butter

• FILLING

• 1 (8 ounce) package cream cheese, softened
• 1 1⁄4 cups confectioners' sugar
• 1  tablespoon lemon juice
• 1  teaspoon  grated lemon peel
• 1⁄2 teaspoon vanilla extract
• 4  cups fresh strawberries, sliced, divided
• 1  cup heavy whipping cream, whipped

Directions

1. In a large mixing bowl, beat the eggs, milk, water, butter and salt. Add flour, beat until smooth. Cover and refrigerate for 1 hour.
2. In an 8-in non stick skillet, melt 1 tsp butter, pour 2 tbsps of batter into the center of skillet. Lift and tilt pan to evenly coat bottom.
3. Cook until top appears dry; turn and cook 15-20 seconds longer. Remove to a wire rack. Repeat with remaining batter, adding butter to skillet as needed. When cool, stack the crepes with waxed paper or paper towels in between.
4. For filling, in a small mixing bowl, beat the cream cheese, confectioners' sugar, lemon juice, peel and vanilla until smooth. Fold in 2 cups of berries and whipped cream. Spoon about 1/3 cup filing down the center of 15 crepes; roll up. Garnish with the remaining berries. Freeze remaining crepes for another use.