Crepes

I have had a couple of requests for my crepe recipe recently. Here is the one I use. I got it from Taste of Home many years ago and made a few little changes. It's a little involved the first couple of times you make it, but trust me, after a while it becomes second nature.

Ingredients •1-1/2 cups milk •3 eggs •2 tablespoons butter, melted •1/2 teaspoon lemon extract •1-1/4 cups all-purpose flour •2 tablespoons sugar •Dash salt •TOPPING: •1/2 cup sugar •2 tablespoons cornstarch •3/4 cup water •1 tablespoon lemon juice •1 teaspoon strawberry extract •1/4 teaspoon red food coloring, optional •4 cups sliced fresh strawberries •FILLING: •1 cup heavy whipping cream •1 package (8 ounces) cream cheese, softened •2 cups confectioners' sugar •1 teaspoon vanilla extract Directions •In a large bowl, combine the milk, eggs, butter and extract. Combine the flour, sugar and salt; add to milk mixture and mix well. Cover and refrigerate for 1 hour.•Heat a lightly greased 8-in. nonstick skillet over medium heat; pour 2 tablespoons batter into the center of skillet. Lift and tilt pan to coat bottom evenly. Cook until top appears dry; turn and cook 15-20 seconds longer. Remove to a wire rack. Repeat with remaining batter, greasing skillet as needed. When cool, stack crepes with waxed paper or paper towels in between• In a small saucepan, combine sugar and cornstarch; stir in water and lemon juice until smooth. Bring to a boil over medium heat; cook and stir for 1 minute or until thickened. Stir in extract and food coloring if desired. Cool. Add strawberries.• In a small bowl, beat the cream until stiff peaks form; set aside. In a large bowl, beat the cream cheese, confectioners' sugar and vanilla until smooth; fold in whipped cream. Then we just add the desired amount of fillings to a crepe, roll it up and try really hard not to eat too many. =)

Of course you can use any combination of fruit and berries for these. My personal favorite is fresh blackberries from my back yard.