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Crepes

  • 1 cup flour
  • 1 Tbsp. sugar
  • 1/2 tsp. cinnamon
  • 1 1/2 cups milk
  • 1/2 tsp. salt
  • 2 eggs
    Filling:
  • 1 (8 oz.) cream cheese, softened
  • 1/2 cup powdered sugar
  • 1 (8 oz.) Cool Whip
    Topping:
  • 2 Tbsp. clear jel
  • 2 Tbsp. sugar
  • 1 cup water or strawberry juice
  • 2 cups sliced strawberries

Preparation:

Blend together till smooth. Cover and refrigerate 1 hour. Heat a 6" nonstick skillet, greased lightly. Add 1/4 cup batter. Lift and tilt pan to evenly coat bottom. Cook on each side till golden brown. Remove to wire rack. Filling: Beat cream cheese till smooth. Beat in powdered sugar. Fold in Cool Whip. Chill. Spread crepe with about 2 Tbsp. filling. Roll up and spoon strawberry topping on top, or spread the topping inside with the cream cheese filling; roll up and dust with powdered sugar. Topping: Whisk together clear jel and sugar; stir in water. Microwave 2 minutes on high or until thickened. Stir, then add strawberries. Note: May use any flavor pie filling for topping. Also yummy with Nutella or fresh fruit.