Strawberry Cream Crepes

• 1-1/2 cups milk
• 3 eggs
• 2 tablespoons butter, melted
• 1/2 teaspoon lemon extract
• 1-1/4 cups all-purpose flour
• 2 tablespoons sugar
• Dash salt
• Topping:
• 1/2 cup sugar
• 2 tablespoons cornstarch
• 3/4 cup water
• 1 tablespoon lemon juice
• 1 teaspoon strawberry extract
• 1/4 teaspoon red food coloring, optional
• 4 cups sliced fresh strawberries
• Filling:
• 1 cup heavy whipping cream
• 1 package (8 ounces) cream cheese, softened
• 2 cups confectioners' sugar
• 1 teaspoon vanilla extract

1. In a large 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.
2. 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.
3. 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.
4. 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 whipped cream. Spoon 2 rounded tablespoons of filling down the center of each crepe; roll up. Top with strawberry topping. Yield: 22 crepes.
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Taken from www.epicurious.com/recipes/member/views/strawberry-cream-crepes-50087326 (may not work)