Recipe: Sweet Cream Crepes

We try to do a special treat breakfast every Saturday and we tried this recipe, and of course I changed it up to make it my own.  My husband doesn’t like the rubbery texture of “Crepes”, so we used our favorite pancake mix and thinned it out with water instead. 
Ingredients:
Crepes:

• Pancake Mix made as instructed on container.
  
• 1/2 to 1 cup of water (to thin pancake batter into crepes.)

Additions:

• 4 Cup sliced strawberries
  
• Sweet Cream Spread
  • 1- 8oz. softened cream cheese
    
  • 1/2 cup half and half
    
  • 1 1/4 cup confectionary sugar
    
  • 1 Tbsp. Lemon Juice
    
  • 1/2 tsp. Vanilla

Instructions:
Crepes:
Take batter for pancake mix and thin out with milk until it reaches a heavy cream consistency.  On a griddle (300 degrees) start cooking your crepes in about 6”-8” oval shapes.  Flip crepes after about 1 1/2 minutes. 
Sweet Cream Spread:
In a bowl, combine cream cheese, half and half, sugar, juice, vanilla with a hand held mixer, until well blended. 
Filling Crepes:
The sweet cream is then placed onto the fully cooked crepes, down the center, along with a few of the sliced strawberries and then the two sides are folded in to complete.  Serve immediately.
Tips:

1. Only apply a thin layer of the cream onto crepes, otherwise it will break the crepe and make a mess.
   
2. If you want more cream mixture add it to the top of the crepe after it is folded.
   
3. Kids love to garnish, let them pretty up their plates with any extra fruit.