Strawberry Cream Crepes
4 eggs
1 cup milk
1 cup water
2 cups flour
4 tbsp. Oil
1 tsp. white sugar
¼ tsp. Salt
Crepe Filling:
16 ounces cream cheese, softened
½ cup white sugar
2 cups sour cream
4 cups frozen strawberries with syrup
Beat eggs in large bowl until frothy. Add rest of ingredients. Beat smooth. Cover and store in fridge at least a few hours. Add milk before cooking if too thick. Pour large spoonful in greased hot pan. Tip pan to swirl batter all over pan bottom. Remove when underside is lightly browned. Stack with waxed paper between each crepe. Secure in plastic bag to store in freezer. Makes 24 crepes.
Crepe Filling : Beat cream cheese, sugar and sour cream well. Spread cheese mixture over unbrowned sides of crepes. Roll. Top with strawberries and whipped cream. Serve two crepes per person with hash browns and bacon.