Stuffed Dessert Crepes
Ingredients:
1 cup flour
2 T. sugar
2 eggs
1 cup milk
½ cup water
¼ t. salt
2 T. butter, melted
For Filling:
1 (8-ounce) package cream cheese, softened
1 (8-ounce) container Cool Whip
½ cup powdered sugar, plus additional for garnish
2 cups strawberries, sliced
1 (6-ounce) bag semi-sweet chocolate morsels
Instructions:
Whisk the flour and the eggs together in a large mixing bowl. Slowly stir in the milk and the water. Add the salt and butter, and beat the mixture until smooth.
Heat a griddle or frying pan to medium heat. Drop about ¼ cup of the crepe batter onto the heated surface. Tilt the pan with a circular motion so that the batter coats the surface evenly; batter should be very thin.
Cook each side until the golden brown brown, about 2 minutes for the first side and a minute on the second.
*Tip: know when to flip: batter will bubble, gently pull the bubbled crepe off the skillet and flip over to brown second side. Finished crepes might stick together; place waxed paper between cooked crepes on a plate while making remaining crepes.
To serve: In a large bowl, beat the cream cheese and powdered sugar together until smooth. Gently fold in the cool whip. Lay a crepe on a serving plate. Spoon the filling mix over (about 3 T.) and fold, placing seam-side down. In a microwave-safe bowl, heat chocolate bits in 45 second intervals until chocolate is completely melted. Garnish top of crepe with fresh strawberry slices and drizzle melted chocolate over top. Sprinkle entire plate with a dusting of powdered sugar.
