Strawberry Cream Crepes

If you want a good excuse to eat dessert for breakfast, these are perfect for you. The homemade filling is so good!

Crepes:

1 ½ cups milk
3 eggs
2 tablespoons butter, melted
½ teaspoon lemon extract
1 ¼ cups all-purpose flour
2 tablespoons sugar
dash salt

Topping: (can substitute with Danish Dessert)
½ cup sugar
2 tablespoons cornstarch
¾ cup water
1 tablespoon lemon juice
1 teaspoon strawberry extract
¼ teaspoon red food coloring, optional
4 cups sliced fresh strawberries

Filling:
1 cup heavy whipping cream
1 package (8 oz.) cream cheese, softened
2 cups confectioners’ sugar
1 teaspoon vanilla extract

In a large mixing bowl, combine milk, eggs, butter and extract. Combine flour, sugar and salt; add to milk mixture and beat until smooth. Cover and refrigerate for 1 hour.

Heat a lightly greased 8-in. nonstick skillet. Stir batter; pour 2 tablespoons into 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 food coloring if desired. Cool. Add strawberries.

In a small mixing bowl, beat the cream until stiff peaks form; set aside. In a large mixing bowl, beat the cream cheese, confectioners’ sugar and vanilla until smooth; fold in whipping cream. Spoon 2 rounded tablespoons of filling down the center of each crepe; roll up. Top with strawberry topping. Yield: 22 crepes.