Mastering this French morning treat is no big deal. Pour, swirl, flip, fill and serve.
Heavenly French pancakes are just a skillet away. Relax, we’ll show you how.
HERE’S WHAT YOU’LL NEED
4 large eggs
1 cup milk
1 cup cold water
2 Tbsp. butter, melted
1/4 tsp. salt
2 cups all-purpose flour
1 pkg. (8 oz.) cream cheese, softened
1 1/4 cups confectioners’ sugar
1 Tbsp. lemon juice
1 tsp. grated lemon peel
1/2 tsp. vanilla extract
4 cups fresh strawberries, sliced, divided
1 cup heavy whipping cream, whipped
FOR THE BATTER:
In a bowl, beat the eggs, milk, water, butter and salt. Add flour; beat until smooth. Cover and refrigerate for 1 hour.
1. POUR AND SWIRL.
In an 8-in. nonstick skillet, melt 1 tsp. butter; pour 2 Tbsp. batter into center of skillet. Lift and tilt pan, swirling to evenly coat the bottom.
2. COOK CREPES.
Cook until the top appears dry; turn and cook 15-20 seconds longer. Remove to wire rack. Repeat, adding butter as needed. Stack crepes between waxed paper or paper towels.
3. MAKE FILLING.
In a bowl, beat cream cheese, confectioners’ sugar, lemon juice, peel and vanilla until smooth. Fold in 2 cups berries and whipped cream.
Spoon about ¹ ₃ cup filling down the center of each of 14 crepes; roll up. Garnish with remaining berries. Freeze remaining crepes for another use.