Berry Cream Cheese Crepes

Crepes are so versatile! You can make crepes savory or sweet depending on the filling. I prefer to eat them almost as a dessert. 

Ingredients: 
1/4 c milk
2 eggs
1/2 c water
1 cup flour
1/4 teaspoon salt
3 tablespoons butter, melted.

Instructions:
Crepe Shells:
1. Combine all ingredients in blender and pulse for 10 seconds. If you can stand to wait, chill in the refrigerator for one hour. This helps prevent tearing while cooking.
2. Heat a small non-stick pan. Coat with butter.
3. Put 1/4 cup batter into hot frying pan. Swirl around the batter to spread evenly. Cook for about 30 seconds then flip. (Edges will start to peel off the sides when ready to flip.) Cook for another 10-20 seconds on other side then lay flat to cool. These can store in the refrigerator for a few days, or even in the freezer for a few months.
*Note: This recipe makes more shells than filling. I usually just put the rest in the freezer for next time.

Crepe Filling:
2 c berries (any kind)
2 oz. cream cheese, room temperature
1 cup confectioner sugar
Milk

1. Mix cream cheese and confectioner sugar until well blended. Add milk until you reach desired filling consistency. Spread the filling on the inside of the crepe.
2. Put a line of fruit down the center of the crepe, and roll it up.

Add whipped cream on top, and any other berry or chocolate topping as desired.