Crepes

We tried making the crepe batter and chilling for a couple hours and just mixing it and cooking it right away and both ways were fine.

Ingredients
2 large eggs
3/4 cup milk
1/2 cup water
1 cup flour
2 ½ T Sugar
1 tsp. vanilla
3 tablespoons melted butter
Butter, for coating the pan

Directions

In a blender, combine all of the ingredients and pulse for 10 seconds. Place the crepe batter in the refrigerator for 1 hour. This allows the bubbles to subside so the crepes will be less likely to tear during cooking. The batter will keep for up to 48 hours. Heat a small non-stick pan. Add butter to coat. Pour 1 ounce of batter into the center of the pan and swirl to spread evenly. Cook for 30 seconds and flip. Cook for another 10 seconds and remove to the cutting board. Lay them out flat so they can cool. Continue until all batter is gone. After they have cooled you can stack them and store in sealable plastic bags in the refrigerator for several days or in the freezer for up to two months. When using frozen crepes, thaw on a rack before gently peeling apart.

Filling
1 (8 ounce) package cream cheese, softened
1 1/4 cups sifted confectioners' sugar
1 tablespoon lemon juice
1 teaspoon lemon zest
1/2 teaspoon vanilla extract
1 cup heavy cream, whipped (chill beaters and glass or metal bowl in fridge for a couple hours before whipping cream, you can also add 5T of sugar to the heavy cream before whipping to make it sweet)

Directions: Blend the cream cheese, confectioners' sugar, lemon juice, lemon zest, and vanilla with an electric mixer until smooth. Gently fold in the whipped cream.

Serve crepes with slice strawberries, bananas or your favorite fruit! We also pureed a container of frozen strawberries to pour on top.

From the kitchen of Amber Schumacher and Kaci Brim