Strawberry Cream Crepes

Oh, baby!

Crepes:
1 ½ c milk
3 eggs
2 T melted butter
1 t lemon extract
dash salt
1 ¼ c flour
2 T sugar

Combine milk, eggs, melted butter, and lemon extract in blender. Blend on low. Add salt, flour, and sugar. Blend until smooth. Pour 1-2 T into hot greased skillet and spread thin, forming a circle. Cook until top appears dry. Turn and cook another 15 seconds. Serve with cream filling and strawberry topping or your choice of toppings.

Cream Filling:
1 c heavy whipping cream
1 8-oz. package cream cheese, softened
2 c powdered sugar
1 t vanilla extract

In mixing bowl, beat cream until stiff peaks form. Set aside. In large mixing bowl, beat cream cheese, powdered sugar and vanilla until smooth. Fold in whipping cream.

Strawberry topping:
1 box strawberry Danish Dessert
1 package strawberries

Cook Danish Dessert according to package directions, using 2 ½ cups water. Cover with saran wrap and let cool to room temperature. Meanwhile, hull and wash strawberries. Slice thin. Add to cooled Danish Dessert. Serve with crepes.

Other toppings:
sliced bananas and warmed caramel topping
butter, fresh-squeezed lemon juice, and powdered sugar
sliced strawberries (combined with 1-2 T sugar) and powdered sugar
ice cream with ice cream toppings
vanilla pudding and sliced strawberries
other fruit such as blueberries, raspberries, peaches, pineapple
maple or berry syrups