1 cup milk
2 eggs, beaten
2/3 cup all-purpose flour
Pinch of salt
1/2 teaspoon vanilla
1-1/2 teaspoons butter, melted
Mix the milk and egg well, then mix in the flour, salt, and vanilla. Add the butter and mix well. You can refrigerate this for an hour (recommended) or cook right away. Makes 4-7 crepes (depending on thick you make them).
4 ounces cream cheese, softened1 cup frozen whipped topping (e.g. Cool Whip)
1/4 teaspoon vanilla
1/3 cup powdered sugar
Stir the cream cheese to make sure it is creamy and has no lumps. Add the whipped topping (you may want to set it out for a few minutes to soften first, but don’t let it completely melt) and beat until smooth. Add the vanilla and powdered sugar and mix well. Refrigerate for 20 minutes to stiffen.
This recipe makes a very creamy filling that is not too sweet.
To top the crepes, I cut up some strawberries, add a little sugar, and let them sit awhile to make some juice.
The crepe batter, filling, and strawberries can all be prepared in advance to make breakfast easier.
Here's the filling and strawberries:
To cook the crepes, heat a 10-inch non-stick skillet over medium heat and then oil it lightly. You want the skillet hot, but not too hot, when you add the batter. Add enough batter to cover the bottom of the skillet and tilt the skillet to coat the bottom evenly if necessary.
Cook for about 5 minutes, turning once, or until both sides are lightly browned. Repeat with the rest of the batter. You won't need to oil the skillet again between crepes.
I usually place the cooked crepes on a paper towel on top of a warmed plate to keep them warm.
Once all the crepes are done, fill them with the filling and top with strawberries (or other fruit) and whipped cream. Enjoy!