Creamy Strawberry Crepes

I had some really beautiful strawberries and wanted to make a dessert with them before they went bad. I like to keep frozen crepes so I thought why not. They were so yummy, here's the recipe.

Beat the cream cheese, confectioners' sugar, lemon juice, peel and vanilla until smooth. Fold in the strawberries and whipped cream and fill the crepes.

Top with whipped cream and more strawberries right before serving and enjoy!

Here is the recipe I used, but quartered it because there are only 2 of us, and used reduced fat cream cheese, whipped cream, etc. because trying to be a little healthier. Also I used frozen crepes, but posted the crepes recipe and directions.

• FILLING:
• 1 package (8 ounces) PHILADELPHIA Cream Cheese (softened or cubed), 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

DIRECTIONS FOR FILLING:

For filling, in a small 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 filling down the center of 15 crepes; roll up. Garnish with remaining berries. freeze remaining crepes for another use. 

DIRECTIONS OR CREPES:

• In a large bowl, beat the eggs, milk, water, butter and salt. Add flour; beat until smooth. Cover and refrigerate for 1 hour.
• In an 8-in. nonstick skillet, melt 1 teaspoon butter; pour 2 tablespoons 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 crepes with waxed paper or paper towels in between.