Fruit Filled Crepes
1 cup milk
1/2 tsp. salt
1 cup flour
2 Tbsp. melted butter
12 oz. whipped cream cheese
1/3 cup powdered sugar
2 cans (21 oz.) any variety fruit filling or topping
Beat eggs in blender until lightly frothy; add milk, salt, flour, and melted butter. Blend until smooth. Let stand 5 minutes. Heat a 7-inch crepe pan or non-stick skillet over medium heat; spray with light coating of non stick spray. Pour approximately 1/8 cup of batter in center of pan.* Tilt the pan so the batter spreads evenly on bottom of pan. Cook until edges lift easily from pan. Use spatula to flip crepe over; heat one additional minute. Remove from pan and repeat until all batter is used. Stack crepes between layers of wax paper. Makes 12 crepes. (Crepes can be made the day before and stored in an airtight container in refrigerator.) In small bowl, mix whipped cream cheese and powdered sugar until blended. Spread 2–3 Tbsp. of cream cheese mixture on to one half of each crepe;** spoon 1/3 cup of canned fruit filling. Fold crepe in quarters. Makes 5–6 servings. Prep /cook time: 30 minutes.
*Tip: you may adjust the thinness of the crepes by adding more or less batter to pan. By using blender, you can pour directly from blender into skillet. Remember to lightly spray between each crepe.
**Tip: For a more decorative touch, you can use a decorating bag and pipe the cream cheese mixture into the folds of the crepe.