INGREDIENTS conv. chart U.S. Metric

DIRECTIONS

1. Make strawberry filling: In a small bowl, combine cream cheese and confectioners’ sugar until smooth. Fold in strawberries; set aside.
2. Make crepes: In a bowl, whisk together flour and salt. Add remaining ingredients, whisking until smooth.
3. Warm a 9-inch nonstick skillet over medium-high heat (stove, grill or campfire); coat lightly with nonstick cooking spray. Pour 3 Tbsp. batter into pan (a ladle may be helpful for this) and quickly swirl the pan to make an even layer. Cook 1 to 2 minutes, until browned; flip over using a very thin spatula and cook 1 minute more, until golden. Keep an eye on the heat level — you want the crepe to be cooked through but still soft and not too browned. Slide the crepe onto plate; cover with a clean kitchen towel to retain moisture.
4. Repeat process with remaining batter, making a stack of about 12 crepes. Spoon 2 Tbsp. strawberry filling into center of each crepe; roll up. Serve garnished with maple syrup, confectioners’ sugar and/or sliced strawberries.

COOKING INFO

Serves	12
Yield	12 crepes
Prep Time	--
Cook Time	--
Total Time	--
Oven Temp	--
Edit serving size Recipe ingredient amounts have been adjusted. Cooking times and temperatures may be affected by increasing the amounts used, so please check food carefully during cooking.

NUTRITIONAL INFORMATION (per serving)