1 tablespoon sugar (if desired to make a sweet crepe)
1/2 teaspoon nutmeg (if desired to make a sweet crepe)
Berries: Reserve 1 cup sliced strawberries for Strawberry Creme. Sprinkle sugar over remaining
Prepare Strawberry Creme. Spread about 1 tablespoon filling on each crepe; roll
up. Serve with sweetened strawberries.
Strawberry Creme: Combine cream cheese and confectioners' sugar. Blend in
Crepes: Stir together flour and salt (sugar and nutmeg, if desired); set aside.
Blend together milk, eggs and melted butter. You can use an electric mixer, hand
beater or blender. Add liquid to flour mixture all at once; beat until smooth.
Heat pan. Melt 1/4 to 1/2 teaspoon butter in pan. If pan is well seasoned, cook
2 crepes before adding more butter. Pour 2 tablespoons butter into pan and rotate
quickly so batter covers bottom of pan. Cook over medium heat for 1 minute. Loosen
edges and flip over. Cook 30 seconds to 1 minute more.
Stack crepes on ovenproof plate or baking dish to keep warm.
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