Ingredient

Crêpe Batter

• 4 large eggs, room temperature

• 1 cup 2% milk

• 1 cup water

• 2 Tbsp butter, melted

• 2 cups all‑purpose flour

• ¼ tsp salt

Lemon Cream Filling

• 1 package (8 oz) cream cheese, softened

• 1¼ cups confectioners’ sugar

• 1 Tbsp lemon juice

• 1 tsp grated lemon zest

• ½ tsp vanilla extract

Strawberries & Topping

• 4 cups fresh strawberries, sliced, divided

• 1 cup heavy whipping cream, whipped

Directions

1. Prepare the Crêpe Batter In a large bowl, whisk together the eggs, milk, water, and melted butter. In a separate bowl, combine the flour and salt. Add the flour mixture to the egg mixture and whisk until smooth. Cover and refrigerate for 1 hour to rest the batter.

2. Cook the Crêpes Heat a lightly greased 8‑inch nonstick skillet over medium heat. Stir the chilled batter. Fill a ¼‑cup measure halfway with batter and pour it into the center of the skillet. Quickly lift and tilt the pan to coat the bottom evenly.

Cook until the top looks dry. Carefully flip and cook the second side for 15–20 seconds until lightly golden. Transfer the crêpe to a wire rack to cool.

Repeat with the remaining batter, greasing the skillet as needed. Once cooled, stack crêpes between sheets of waxed paper or paper towels.

3. Make the Lemon Cream Filling In a mixing bowl, beat the cream cheese, confectioners’ sugar, lemon juice, lemon zest, and vanilla until smooth and creamy. Fold in 2 cups of the sliced strawberries and the whipped cream.

4. Assemble the Crêpes Spoon about ⅓ cup of filling down the center of each crêpe. Roll up gently. Garnish with the remaining fresh strawberries and, if desired, a dusting of confectioners’ sugar.

5. Storage Option Cover and refrigerate filled crêpes. Unfilled crêpes may be frozen in an airtight container for later use.

Nutrition Facts —

1 Filled Crêpe

Calories: 260–310 Total Fat: 12–15 g Saturated Fat: 7–9 g Cholesterol: 75–95 mg Sodium: 160–220 mg Total Carbohydrates: 32–38 g Dietary Fiber: 1–2 g Sugars: 20–24 g (cream cheese + confectioners’ sugar + strawberries) Protein: 5–7 g