Lemon Filled Crepes with Strawberries

My kids are into crepes right now! They love them with jam, fresh fruit, and powdered sugar. This lemon cream filling was a wonderful treat for breakfast. It wasn't to sweet or tart, just right, and with fresh fruit on top it made for a great breakfast.
After breakfast, we had some of the cream left over so we used it as a fruit dip, yum. I liked the idea of a fruit dip that wasn't so sweet. It was a nice twist from the fruit dips I have used and seen in the past. Hope you enjoy this no matter how you end up using it!

Lemon Filled Crepes with Strawberries
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Lemon Cream filled Crepes with Strawberries
yield: 6 large servings

Lemon Cream Filling:

1 1/2 packages cream cheese, softened (12 ounces)
1 cup cold whipping cream
1 lemon zested
1/2 lemon, juiced
1/2 cup + 1 tablespoon granulated sugar
1 teaspoon vanilla extract
1 lb. fresh strawberries, washed and sliced

Directions:
In a stand mixer, whip cream cheese to soften. With mixer on low, stream in cream. Increase speed and whip 20-30 seconds. Scrape sides of bowl and whip again. Stir in rest of ingredients and whip 2-3 minutes until thick and thoroughly combined. Store in refrigerator until ready to serve. Fill crepes with fresh strawberries and lemon cream.

Crepes (My mom's recipe--can't make one better!)

2 eggs
2 cups + 2 tablespoons milk
1 cup all-purpose flour
1 tablespoon sugar
2 tablespoons melted butter or oil
pinch of salt

Whisk wet ingredients together. Add in the dry ingredients and whisk to combine (try to get the lumps out, but its ok if there are a few). Refrigerate batter for an hour or more. In hot, lightly greased fry pan, pour batter to cover the bottom in a thin layer. Flip when top of crepe looks dry. Fry for 15 seconds more and remove. Repeat the process until batter is gone.

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