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1 pt. fresh strawberries,
1/2 c. sugar
18 to 20 crepes
strawberry cream

Strawberry Cream:
1 (8 oz.) pkg. cream cheese,
1/4 c. powdered sugar
1 c. sliced strawberries

1 c. flour
1/2 tsp. salt
1 1/2 c. milk
3 eggs, beaten
2 Tbsp. butter, melted
1 Tbsp. sugar (if desired to
make a sweet crepe)
1/2 tsp. nutmeg (if desired to
make a sweet crepe)

Reserve 1 cup sliced strawberries for strawberry cream.
Sprinkle sugar over remaining berries. Make crepes. Prepare
strawberry cream. Spread about 1 tablespoon filling on each
crepe; roll up. Serve with sweetened strawberries.
Strawberry Cream: Combine cream cheese and sugar.
Blend in strawberries.
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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