Creamy Strawberry Crepes

• 4 eggs
• 1 cup milk
• 1 cup cold water
• 2 tablespoons butter, melted
• 1/4 teaspoon salt
• 2 cups all-purpose flour
• additional butter
• FILLING
• 1 (8 ounce) package cream cheese, softened
• 1 1/4 cups confectioners' sugar
• 1 tablespoon lemon juice
• 1 teaspoon grated lemon peel
• 1/2 teaspoon vanilla extract
• 4 cups fresh strawberries, sliced, divided
• 1 cup heavy whipping cream, whipped

1. In a large mixing bowl, beat the eggs, milk, water, butter and salt. Add flour, beat until smooth. Cover and refrigerate for 1 hour.
2. In an 8-in non stick skillet, melt 1 tsp butter, pour 2 tbsps of batter into the center of skillet. Lift and tilt pan to evenly coat bottom.
3. Cook until top appears dry; turn and cook 15-20 seconds longer. Remove to a wire rack. Repeat with remaining batter, adding butter to skillet as needed. When cool, stack the crepes with waxed paper or paper towels in between.
4. For filling, in a small mixing bowl, beat the cream cheese, confectioners' sugar, lemon juice, peel and vanilla until smooth. Fold in 2 cups of berries and whipped cream. Spoon about 1/3 cup filing down the center of 15 crepes; roll up. Garnish with the remaining berries. Freeze remaining crepes for another use.

eggs, milk, cold water, butter, salt, flour, additional butter, filling, cream cheese, sugar, lemon juice, vanilla extract, fresh strawberries, heavy whipping cream

Taken from www.food.com/recipe/creamy-strawberry-crepes-265027 (may not work)