Crepes

Name: Crepes
Ingredients: FOR THE CREPE BATTER:; 4 whole Eggs; 1 cup Flour; 1/2 cups Milk; 1/2 cups Water; 1/2 teaspoons Salt; 2 Tablespoons Sugar; 2 Tablespoons Melted Butter; _____; FOR THE CREAM CHEESE FILLING:; 3-1/2 ounces, weight French Vanilla Pudding Mix; 1 cup Cold Milk; 8 ounces, weight Cream Cheese, Softened; _____; FOR THE TOPPING:; 1 pound Strawberries; 1/4 cups Sugar

17 ingredients

5 steps

Ingredients

FOR THE CREPE BATTER:
4 whole Eggs
1 cup Flour
1/2 cups Milk
1/2 cups Water
1/2 teaspoons Salt
2 Tablespoons Sugar
2 Tablespoons Melted Butter
_____
FOR THE CREAM CHEESE FILLING:
3-1/2 ounces, weight French Vanilla Pudding Mix
1 cup Cold Milk
8 ounces, weight Cream Cheese, Softened
_____
FOR THE TOPPING:
1 pound Strawberries
1/4 cups Sugar

Directions

1

Measure first 7 ingredients into blender jar; blend for 30 seconds. Scrape down sides. Blend for 15 seconds more. Cover and let sit for 1 hour. (This helps the flour absorb more of the liquids.)
2

While your batter is resting mix pudding mix with the remaining 1 cup of milk. When it is thickened up blend in cream cheese. Place in refrigerator until ready to serve.
3

Wash and slice up strawberries in medium size bowl, add sugar and stir.
4

Heat crepe pan. Lightly grease. Measure about 1/4 cup batter into pan. Tilt pan to spread batter. Once crepe has lots of little bubbles, loosen the edges with a spatula. Flip crepe over. This side cooks quickly. When it looks done, slide crepe from pan to plate.
5

Dollop a spoonful of the cream cheese mixture in middle of crepe, roll up and spoon strawberries over the crepe.