Crepes
Servings
4servings
Servings
4servings
Ingredients
Crepes
Filling
Topping
Instructions
Crepes
  1. Whisk flour, sugar, and salt together. In another bowl, whisk milk, eggs, and butter. Add to dry ingredients and beat until smooth. Lightly grease a 10-inch nonstick skillet and preheat over medium heat. Pour 1/4 cup batter into the center of a skillet, lift and tilt to coat the bottom evenly. Cook until top appears dry; flip and cook 15–20 seconds longer. Remove to a wire rack. Repeat with remaining batter.
Filling
  1. Mix milk and pudding mix together. Beat softened cream cheese and gradually add to the pudding. Spread the filling down the center of each crepe. Roll up and place on a serving tray.
Topping
  1. Pour water into a saucepan, then mix in sugar and cornstarch. Cook on low heat until thickened. Add lemon juice and Jell-O and let cool. Fold in strawberries and pour over crepes. Chill until served. Notes: Don’t give up if the first crepe doesn’t turn out right, it usually takes a couple of tries to get them perfect. They can be filled with both sweet and savory fillings or even just a sprinkle of sugar.
Recipe Notes

Notes: Don’t give up if the first crepe doesn’t turn out right; it usually takes a couple of tries to get them perfect. They can be filled with both sweet and savory fillings or even just a sprinkle of sugar.

Recipe courtesy of Anonymous Submitter, Owen, Wisc.