_ Ingredients
3 large eggs
1-1/2 cups milk
1/2 teaspoon lemon extract
2 tablespoons butter, melted
2 tablespoons sugar
Dash salt
1-1/4 cups all-purpose flour
TOPPING:
2 tablespoons cornstarch
1/2 cup sugar
1 tablespoon lemon juice
3/4 cup water
4 cups sliced fresh strawberries
1/4 teaspoon red food coloring, optional
1 teaspoon strawberry extract
FILLING:
1 package (8 ounces) cream cheese, softened
1 cup heavy whipping cream
1 teaspoon vanilla extract
2 cups confectioners' sugar
_ Directions
In a large bowl, combine the milk, eggs, butter and extract. Combine
the flour, sugar and salt; add to milk mixture and mix well. Cover and
refrigerate for 1 hour.
Heat a lightly greased 8-in. nonstick skillet over medium heat; pour 2
tablespoons batter into the 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, if desired, food
coloring. Cool. Add strawberries.
In a small bowl, beat the cream until stiff peaks form; set aside. In a
large 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.
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