1/2 cup milk
1/2 cup water
3 tablespoons butter, melted
3/4 cup all-purpose flour
1/2 teaspoon salt
1 (8 ounce) package cream cheese, softened
1/2 cup sifted confectioners' sugar
1 tablespoon lemon juice
1 teaspoon lemon zest
1/2 teaspoon vanilla extract
1 cup heavy cream, whipped
1 cup fresh strawberries, sliced
1 cup fresh blackberries, sliced
1 cup fresh raspberries
1 cup fresh blueberries
Place the eggs, milk, water, melted butter, flour, and salt in the pitcher of a blender; blend until smooth.
Heat a lightly oiled griddle or non-stick skillet over medium heat. Pour or scoop the batter onto the griddle, using approximately 2 tablespoons for each crepe. Tip and rotate pan to spread batter as thinly as possible. Flip over when the batter is set and the edges are beginning to brown. Cook until the other side begins to brown. Stack finished crepes on a plate, cover with a damp towel and set aside.
Blend the cream cheese, confectioners' sugar, lemon juice, lemon zest, and vanilla with an electric mixer until smooth. Gently fold in the whipped cream.
To serve, fill each crepe with 1/4 cup sliced strawberries and 1/3 cup of the cream cheese filling, roll up and top with a small dollop of the cream cheese filling and more sliced strawberries.
If you’re serving these for breakfast, you can make the cream cheese filling the night before and store in the refrigerator overnight.
These crepes can be made using a single type of berry.