Although they take a little time to prepare, they’re well worth the effort!

1-1/2 cups milk 3 large eggs

Topping: 1/2 cup sugar 2 tablespoons cornstarch 3/4 cup water 1 tablespoon lemon juice 1 teaspoon strawberry extract 1/4 teaspoon red food coloring, optional 4 cups sliced fresh strawberries

Filling: 1 cup heavy whipping cream 1 package (8 ounces) of cream cheese, softened 2 cups confectioners’ sugar 1 teaspoon vanilla extract

-In a large bowl, combine the milk, eggs, butter, and extract. Combine the flour, sugar, and salt; add to the milk mixture and mix well. Cover and refrigerate for 1 hour.

-Heat a lightly greased 8-in. nonstick skillet over medium heat; pour 2 tablespoons of batter into the center of the skillet. Lift and tilt the pan to coat the bottom evenly. Cook until the top appears dry; turn and cook 15-20 seconds longer. Remove to a wire rack. Repeat with remaining batter, greasing skillet as needed. When cool, stack crepes with waxed paper or paper towels in between.

-In a small saucepan, combine sugar and cornstarch; stir in water and lemon juice until smooth. Bring to a boil over medium heat; cook and stir for 1 minute or until thickened. Stir in extract and, if desired, food coloring. Cool. Add strawberries.

-In a small bowl, beat the cream until stiff peaks form; set aside. In a large bowl, beat the cream cheese, confectioners’ sugar, and vanilla until smooth; fold in whipped cream. Spoon 2 rounded tablespoons of filling down the center of each crepe; roll up. Top with strawberry topping.

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