*ingredients:
°2 cups milk
°4 eggs
°3 tbsp. Butter melt
°1 tbsp. sugar
°1 1/2 tbsp. vanilla
°1/8 tsp. salt
°1 1/2 c flour
°Cream cheese fill
°1-8 oz. Cream cheese pack, soft
°1 1/4 cups powder sugar
°1 tbsp. Lemon juice
°3/4 tsp. vanilla
°1 c heavy whip cream
°4 tbsp. soft sugar
+the strawberry
°4 cups strawberries, sliced
*Directions:
Adding eggs, milk, butter, sugar, vanilla, salt & flour to a blender. Mixing crepe batter for 15-20 sec
Refrigerated for at least an 1h or overnight.
Spray an 8-10-inch nonstick skillet with cooking spray and add 1/4 cup of the crepe batter to the skillet.
Turning pan from side to side to allow crepe mix to form an even circle. Cooking crepe on medium heat to surface looks dry & it slides easily into the pan.
Enjoy!
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