Julia Chiles - 30 Recipes for the Beach: A New Cookbook of Super Summertime Dish Ideas!

When you use the best of summer-ripened strawberries and a creamy, delicious filling and fold them into these delectable crepes, they make a sweet, sweet breakfast.

Serving Size: 14 Servings

Preparation Time: 45 minutes

Ingredients:

• 4 eggs, large
• 1 cup of milk, whole
• 1 cup of water, cold
• 2 tbsp. of melted butter + extra
• 1/4 tsp. of salt, kosher
• 2 cups of flour, all-purpose

For the filling

• 1 x 8-oz. pkg. of softened cream cheese
• 1 1/4 cups of sugar, powdered + extra if desired
• 1 tbsp. of lemon juice, fresh
• 1 tsp. of lemon zest, grated
• 1/2 tsp. of vanilla extract, pure
• 4 cups of sliced strawberries, fresh
• 1 cup of whipping cream, heavy, whipped

Instructions:

1. Beat milk, eggs, butter, salt and water in large sized bowl. Add the flour and beat till mixture is smooth. Then cover. Refrigerate for an hour.

2. Melt 1 tsp. of butter in an 8 non-stick skillet. Add 2 tbsp. of batter in center. Tilt the skillet to coat the bottom evenly.

3. Cook batter till the top looks dry. Turn. Then cook for 15-25 seconds more. Remove to wire rack.

4. Repeat with the rest of the batter. Add butter to the skillet whenever you need it.

5. When they are cool, stack the crepes with a sheet of waxed paper between them.

6. To prepare the filling, beat vanilla, cream cheese, lemon zest, lemon juice and powdered sugar in small sized bowl. Fold in two cups of strawberries and whipped cream.

7. Spoon 1/3 cup of filling down middle of all crepes and roll them up.

8. Garnish crepes with the rest of the berries, and extra powdered sugar, if you like. Serve.

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