Creamy Strawberry Crepes - cooking recipe

Ingredients

4 eggs
1 cup milk
1 cup cold water
2 tablespoons butter, melted
1/4 teaspoon salt
2 cups all-purpose flour
additional butter
FILLING
1 (8 ounce) package cream cheese, softened
1 1/4 cups confectioners' sugar
1 tablespoon lemon juice
1 teaspoon grated lemon peel
1/2 teaspoon vanilla extract
4 cups fresh strawberries, sliced, divided
1 cup heavy whipping cream, whipped

Preparation

In a large mixing bowl, beat the eggs, milk, water, butter and salt. Add flour, beat until smooth. Cover and refrigerate for 1 hour.
In an 8-in non stick skillet, melt 1 tsp butter, pour 2 tbsps of batter 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. Repeat with remaining batter, adding butter to skillet as needed. When cool, stack the crepes with waxed paper or paper towels in between.
For filling, in a small mixing bowl, beat the cream cheese, confectioners' sugar, lemon juice, peel and vanilla until smooth. Fold in 2 cups of berries and whipped cream. Spoon about 1/3 cup filing down the center of 15 crepes; roll up. Garnish with the remaining berries. Freeze remaining crepes for another use.