Ingredients:
Crepe Shells
1 1/2 Cups Milk
1 Cup Flour
2 Eggs
2 TBS Sugar
1 TBS cooking oil
1/8 tsp salt
2 packages of fresh strawberries (or desired fruit)
Crepe Filling
1 (8 ounce) package cream cheese softened
1 1/4 cups sifted confectioners' sugar
1 tablespoon lemon juice
1 teaspoon lemon zest
1/2 teaspoon vanilla extract
1 cup heavy cream, whipped
Combine the milk, flour, eggs, sugar, cooking oil, and salt. Mix until there are no flour clumps within the batter. Refrigerate for thirty minutes. An easy way to make sure there are no clumps in the batter is to mix ingredients in a blender.
Wash the strawberries (or any fruit desirable for inside crepes). Using a serrated knife, chop strawberries into little pieces. The easiest way to make the strawberries into small pieces is by cutting the strawberry in half down the long side. Next half the strawberry again down the long side. Once in fourths, cut the long sliver pieces into thirds, giving you 12 small strawberry pieces.
Once you have all of the strawberries cut, put into a bowl to juice overnight. Sprinkle sugar over the strawberries so it coats every piece evenly. Put strawberries in the refrigerator over-night to allow the strawberries to juice and sweeten.
Blend the cream cheese, confectioners' sugar, lemon juice, lemon zest, and vanilla with an electric mixer until smooth. Gently fold in the whipped cream. Place in the refrigerator for 30 minutes or up to 1 hour to cool.
Take the cooled crepe shell batter out of the refrigerator. Heat up a small, flat, frying pan until it's hot enough to make water sizzle when splashed on the surface. Spray the frying pan with PAM or any nonstick spray. Pour about 1/2 cup of the batter into the frying pan. Swirl the pan in a circular motion to spread the batter in a thin layer on the bottom of the pan. Cook until light brown then using a spatula, flip the crepe shell over. Once that side is light brown, remove the crepe shell onto wax paper.
Take one crepe shell and place it on a plate. Take a spoon-full of the creme cheese filling and spread it down the middle of the crepe shell. Take a spoonful of your fruit and place it down the middle of the crepe shell. Take one side of the crepe shell and roll it over the filling, and keep rolling until it looks similar to a burrito. Take whipped cream and create a little dollop on top of your rolled crepe for presentation.
