Fruit ‘N’ Cream Crepes

• 1/3 cup 2% milk
• 2 tablespoons beaten egg
• 1/4 teaspoon vanilla extract
• 1/4 cup all-purpose flour
• 1-1/2 teaspoons confectioners' sugar
• 1/4 teaspoon baking powder
• Dash salt
• 2 teaspoons butter, divided
• 2 ounces cream cheese, softened
• 3 tablespoons plus 1/2 teaspoon confectioners' sugar, divided
• 4 teaspoons 2% milk
• 1/8 teaspoon vanilla extract
• 1/3 cup each fresh blueberries, strawberries and raspberries

1. In a small bowl, combine the first seven ingredients. Cover and refrigerate for 1 hour.
2. In an 8-in. nonstick skillet, melt 1 teaspoon butter. Stir batter; pour about 2 tablespoons into the center of skillet. Lift and tilt pan to evenly coat bottom. Cook until top appears dry; turn and cook 15-20 seconds longer. Remove to a wire rack. Make 3 more crepes, adding remaining butter to skillet as needed.
3. For filling, in a small bowl, beat the cream cheese, 3 tablespoons confectioners' sugar, milk and vanilla until smooth. Spread 1 rounded tablespoon on each crepe; top with 1/4 cup fruit and roll up. Sprinkle with remaining confectioners' sugar.

milk, beaten egg, vanilla, allpurpose, sugar, baking powder, salt, butter, cream cheese, sugar, milk, vanilla, fresh blueberries

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