Creamy Strawberry Banana Crepes

Crepes

4 Eggs
1 1/2 cups Milk
1 cup Water
2 cup Flour
6 Tablespoons Butter, melted

5 Tablespoons sugar

2 teaspoon vanilla

Filling

8 oz Cream Cheese, softened
1 cup Powdered Sugar
1 Lemon - zested and juiced
1/2 teaspoon Vanilla
8 oz Cool Whip, thawed
Strawberries, sliced
Bananas, sliced

In a blender, combine all the crepe ingredients and pulse for 10 seconds. Place the crepe batter in the fridge for 1 hour. (Batter will keep for 48 hours).

Heat a small non-stick pan.

Add butter to coat.

Pour 1 ounce of batter into the center of the pan and swirl to spread evenly. Cook for 30 seconds and flip. Cook another 10 seconds and remove to the cutting board.

Lay them out flat so they can cool. Continue until all the batter is gone. After they have cooled you can stack them and store in plastic bags in the fridge.

For the filling recipe, with an electric hand mixer, blend cream cheese, powdered sugar, 1 teaspoon lemon zest, 1 Tablespoon lemon juice, and vanilla until smooth.

Gently fold in cool whip.

Put in fridge while making crepes.

To serve, put a dollop of cream cheese mixture in center of crepes and roll up.

You can put strawberry and banana slices inside and outside of the crepes if desired.