Strawberry crepes are extra special and win raves whenever I serve them.She and husband Stan have two daughters, Erinn and Aimee.

Ingredients

1-1/2 cups milk

3 eggs

2 tablespoons butter, melted

1/2 teaspoon lemon extract

1-1/4 cups all-purpose flour

2 tablespoons sugar

Dash salt

TOPPING:

1/2 cup sugar

2 tablespoons cornstarch

3/4 cup water

1 tablespoon lemon juice

1 teaspoon strawberry extract

1/4 teaspoon red food coloring, optional

4 cups sliced fresh strawberries

FILLING:

1 cup heavy whipping cream

1 package (8 ounces) cream cheese, softened

2 cups confectioners’ sugar

1 teaspoon vanilla extract

Method 

In a large mixing bowl, combine milk, eggs, butter and extract. 

Combine flour, sugar and salt; add to milk mixture and beat until smooth. Cover and refrigerate for 1 hour.

Heat a lightly greased 8-in. nonstick skillet. Stir batter; pour 2 tablespoons into center of skillet. 

Lift and tilt pan to evenly coat bottom. Cook until top appears dry; turn and cook 15-20 seconds longer.

Remove to a wire rack. Repeat with remaining batter, greasing skillet as needed. 

When cool, stack crepes with waxed paper or paper towels in between. In a small saucepan, combine sugar and cornstarch; stir in water and lemon juice until smooth. 

Bring to a boil over medium heat; cook and stir for 1 minute or until thickened.

Stir in extract and food coloring if desired. Cool. 

Add strawberries. In a small mixing bowl, beat the cream until stiff peaks form; set aside. 

In a large mixing bowl, beat the cream cheese, confectioners’ sugar and vanilla until smooth; fold in whipped cream.

Spoon 2 rounded tablespoons of filling down the center of each crepe; roll up. Top with strawberry topping. Yield: 22 crepes.