3 oz. cream cheese, softened
6 tbsp. cottage cheese
1/4 c. sugar
2 c. fresh strawberries Or frozen unsweetened & thawed
1 tbsp. lemon juice
1/3 c. sugar
Batter: Beat eggs, milk and water. Add flour and salt, beat just until smooth. Lightly oil a crepe pan or medium skillet. Heat pan over medium heat. When pan is hot spoon 2 tablespoons batter into pan and rotate pan to spread evenly. When edges of crepe are browned, turn crepe onto a plate.
Filling: Place cream cheese, cottage cheese and sugar in mixer. Blend until smooth. Set aside.
Sauce: Coarsely chop strawberries. Add lemon juice and sugar. Toss lightly. When ready to serve spoon 2 tablespoons filling into each crepe and roll. Arrange crepes seam side down on plate. Serve immediately with fresh fruit sauce.
Makes 12 servings, 1 crepe each.
