Strawberry season...it's always about this time of the year that I decide to make crepes for them. Plus a cold front came through so it's not 90 degrees outside and I can open the windows and enjoy cooking.
Crepes ~ make ahead and let sit for at least a half hour. Perfect for getting the rest of your ingredients together
1 cup flour
1 cup milk - I used 2%
2/3 cup Perrier
2 tbsp butter, melted
2 large eggs
1 dash salt
Whisk all the ingredients in a medium bowl and let sit until you are ready to cook. Heat a 10" non-stick frying pan. I sprayed a coating of cooking spray as it was heating. Add in 1/4 cup of crepe mixture and tilt the pan until the batter is evenly spread. Cook of medium heat until the edges start to turn brown. Use a spatula to gently flip the crepe over. Cook for another minute or two until the 2nd side is done. Place on a plate. Insert a piece of wax paper between all the crepes so they do not stick.
Cream cheese stuffing ~
8 oz cream cheese, room temperature
1/2 cup sugar
1/2 tsp cinnamon
Mix together in a small bowl and use to fill the crepes.
Assemble crepes by spreading some cream cheese mixture down the center and rolling up burrito style. Top with macerated strawberries and whipped cream (optional).