Strawberry Cream Crepes

• 1/2 cup biscuit/baking mix
• 1 large egg
• 1/2 cup whole milk
• 1/4 teaspoon vanilla extract
• 6 ounces cream cheese, softened
• 1/4 cup sour cream
• 2 tablespoons sugar
• 1/4 teaspoon ground cinnamon
• 1 package (10 ounces) frozen sweetened sliced strawberries, thawed and drained
• 1/2 cup strawberry glaze

1. In a large bowl, combine the biscuit mix, egg, milk and vanilla. Cover and refrigerate for 1 hour.
2. Heat a lightly greased 8-in. nonstick skillet over medium heat; pour 2 tablespoons batter into the 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 bowl, beat the cream cheese, sour cream, sugar and cinnamon until blended. Spoon 2 rounded tablespoonfuls down the center of each crepe; roll up.
4. In a microwave-safe bowl, combine strawberries and glaze. Cover and microwave on high for 1-2 minutes or until heated through. Serve with crepes.

biscuitbaking mix, egg, milk, vanilla, cream cheese, sour cream, sugar, ground cinnamon, strawberries, strawberry glaze

Taken from www.tasteofhome.com/recipes/strawberry-cream-crepes/ (may not work)