2 cups of milk
4 eggs
3 tbsp. Butter melted
1 tbsp. sugar
1 1/2 tbsp. Vanilla
1/8 tsp. salt
1 1/2 cups flour
Cream cheese filling
1-8 oz. Cream cheese package, soft
1 1/4 cups of powdered sugar
1 tbsp. Lemon juice
3/4 tsp. Vanilla
1 cup heavy whipping cream
4 tbsp. soft sugar
Strawberry
4 cups strawberries, sliced
PREPARATION:
Add eggs, milk, butter, sugar, vanilla, salt and flour to a blender. Mix the crepe batter for 15-20 seconds or until completely combined.
Refrigerate for at least an hour or overnight.
Spray an 8-10 inch nonstick pan with cooking spray and add 1/4 cup of the crepe batter into the pan.
Turn the pan from side to side to allow the crepe batter to form an even circle. Cook the crepe over medium heat until the top looks dry and it slides easily into the pan.
Enjoy !
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