Crepes

• FOR THE CREPE BATTER:
• 4 whole Eggs
• 1 cup Flour
• 1/2 cups Milk
• 1/2 cups Water
• 1/2 teaspoons Salt
• 2 Tablespoons Sugar
• 2 Tablespoons Melted Butter
• _____
• FOR THE CREAM CHEESE FILLING:
• 3-1/2 ounces, weight French Vanilla Pudding Mix
• 1 cup Cold Milk
• 8 ounces, weight Cream Cheese, Softened
• _____
• FOR THE TOPPING:
• 1 pound Strawberries
• 1/4 cups Sugar

1. Measure first 7 ingredients into blender jar; blend for 30 seconds. Scrape down sides. Blend for 15 seconds more. Cover and let sit for 1 hour. (This helps the flour absorb more of the liquids.)
2. While your batter is resting mix pudding mix with the remaining 1 cup of milk. When it is thickened up blend in cream cheese. Place in refrigerator until ready to serve.
3. Wash and slice up strawberries in medium size bowl, add sugar and stir.
4. Heat crepe pan. Lightly grease. Measure about 1/4 cup batter into pan. Tilt pan to spread batter. Once crepe has lots of little bubbles, loosen the edges with a spatula. Flip crepe over. This side cooks quickly. When it looks done, slide crepe from pan to plate.
5. Dollop a spoonful of the cream cheese mixture in middle of crepe, roll up and spoon strawberries over the crepe.

crepe batter, eggs, flour, milk, water, salt, sugar, butter, cream cheese, mix, milk, weight cream cheese, strawberries, ubc

Taken from tastykitchen.com/recipes/breakfastbrunch/crepes-2/ (may not work)