Strawberry Lime Crepes

Lime cream filling (recipe below)

3 C sliced strawberries

1/2 C sugar

1 1/2 C flour

1 T sugar

1/2 t baking powder

1/2 t salt

2 C milk

2 T butter, melted

1 t lime zest

2 T fresh lime juice

2 eggs

Prepare lime cream filling. In a large bowl, toss strawberries and 1/2 C sugar; let stand at room temperature at least 20 minutes.

In a medium bowl, combine flour, 1 T sugar, baking powder, and salt. Stir in milk, butter lime zest, lime juice and eggs; beat until smooth.

Lightly grease a 6- to 8-inch frying pan or crepe pan with butter; heat over medium heat until bubbly. Pour slightly less than 1/4 C crepe batter into hot pan; swirling until a thin layer of batter just covers bottom of pan. Cook crepe approximately 1 minute or until light golden brown. Run wide spatula around edge of crepe to loosen; turn and cook other side approximately 30 seconds or until light golden brown (the second side is spotty and is used as the inside of the rolled crepe). Repeat with remaining batter. Use crepes right away.

To serve, spoon 2 T of filling down the center of each crepe; fold sides over filling. Place 2 crepes on each individual plate, Spoon strawberries over crepes and serve.

Makes 6 servings.

Lime cream Filling:

2/3 C heavy whipping cream

1 (8-ounce) package cream cheese, softened

1/2 C sugar

1 T lime zest

In a medium bowl beat whipping cream until stiff, set aside. In a medium bowl, beat cream cheese until fluffy; stir in sugar and lime zest. Gently fold whipped cream. Refrigerate until ready to use.