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
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 package (8 ounces) cream cheese, softened
2 cups confectioners’ sugar
1 teaspoon vanilla extract
Preparation
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.
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