Strawberry Cream Crepes

Although they take a little time to prepare, they're well worth the effort.

• Ready In: 1 hr 25 mins
• Serves: 22

Ingredients

• 1 1⁄2 cups milk
• 3  eggs
• 2  tablespoons butter, melted
• 1⁄2 teaspoon  lemon extract
• 1 1⁄4 cups all-purpose flour
• 2  tablespoons sugar
• 1  dash salt

• TOPPING

• 1⁄2 cup sugar
• 2  tablespoons cornstarch
• 3⁄4 cup water
• 1  tablespoon lemon juice
• 1  teaspoon  strawberry extract
• 1⁄4 teaspoon  red food coloring (optional)
• 4  cups  sliced fresh strawberries

• FILLING

• 1  cup heavy whipping cream
• 1 (8 ounce) package cream cheese, softened
• 2  cups confectioners' sugar
• 1  teaspoon vanilla extract

Directions

1. In a large mixing 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 evenly coat bottom. 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.