CREPES WITH CREAM AND STRAWBERRY SAUCE

I love cream filled crepes. After sampling them at different restaurants, I tried out several recipes and came up with the following three that are my favorites. For a delicious variation, try making French toast with cinnamon-raisin bread. Use the cream in between two pieces of toast and then top it with the strawberry sauce. Now you have stuffed French toast and you didn't even have to go to IHOP! These take a bit of time and several different pans and bowls but they are well worth the effort.

CREPES

1 1/2 c. flour
1 T. sugar
1/2 t. baking powder
1/2 t. salt
2 c. milk
2 T. butter, melted
1/2 t. vanilla
2 eggs

Mix flour, sugar, and salt. Stir in remaining ingredients. Spray a crepe pan or small skillet-the one you would fry eggs in. Heat the pan to medium. Use about 1/4 c. of batter for each crepe. Pour batter into pan smoothing it with the back of a spoon to cover holes. It will look like a very thin pancake. When the batter begins to look dry around the edges, use a fork to flip it over. Stack finished crepes between waxed paper. You can freeze them for up to two months. I like to make a double batch and then roll scrambled eggs, cheese, and bacon in them for a yummy breakfast.

CREAM FILLING

1 c. heavy whipping cream
1 8 oz. pkg. cream cheese
2 c. powdered sugar
1 t. vanilla

Mix cream, set aside. Beat cream cheese, sugar, and vanilla. Fold into whipped cream.

STRAWBERRY SAUCE

1/2 c. sugar
2 T. cornstarch (This is to thicken the sauce. In a pinch I've used flour but it turns the sauce cloudy instead of pretty and clear like a gel.)
3/4 c. water
1 T. lemon juice
1 t. strawberry extract
1/4 t. red food coloring
4 c. sliced strawberries (Buy these in bulk during the summer when they are on sale and then freeze in 1 cup portions to use all winter for smoothies and desserts.)

To assemble crepes, put cream in the center. Roll up and then top with strawberry sauce. Yum!