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Recipe Details

Fresh Ingredients

Prep Time

20 min

Cook Time

25 min


4-5 Per
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Step 1:

Place the eggs, milk, water, melted butter, flour, and salt in the pitcher of a blender; blend until smooth.

Step 2:

Heat a lightly oiled griddle or non-stick skillet over medium heat. Pour or scoop the batter onto the griddle, using approximately 2 tablespoons for each crepe. Tip and rotate pan to spread batter as thinly as possible. Flip over when the batter is set and the edges are beginning to brown. Cook until the other side begins to brown. Stack finished crepes on a plate, cover with a damp towel and set aside.

Step 3:

Blend the cream cheese, confectioners’ sugar, lemon juice, lemon zest, and vanilla with an electric mixer until smooth. Gently fold in the whipped cream.

Step 4:

To serve, fill each crepe with 1/4 cup sliced strawberries and 1/3 cup of the cream cheese filling, roll up and top with a small dollop of the cream cheese filling and more sliced strawberries.



Two and Half (2 1⁄2)

lbs red potatoes, cubed (skins on)

One (01)

Cup sour cream

Half (1⁄2)

Cup mayonnaise

One Fourth (1⁄2)

Cup white sugar

One (01)

Bunch green onion, chopped

One (01)

Cup shredded cheddar cheese