PANCAKES:

2 beaten eggs
1 1/4 c. milk
1 c. all-purpose flour
2 tbsp. sifted, powdered sugar
1 tsp. baking powder
1 tsp. vanilla
1/4 tsp. salt

In a medium bowl combine eggs, milk, flour, powdered sugar, baking powder, vanilla, and salt. Beat the mixture with a rotary beater or an electric mixer until smooth. Heat a lightly greased 6 inch skillet over medium heat; remove the skillet from heat. Spoon about 3-4 Tbsp. of the batter into the skillet. Lift and tilt the skillet to spread the batter evenly. Return the skillet to heat and brown the pancake on one side only. Invert the skillet over a plate and remove the thin pancake. Fill with filling and top with powdered sugar and fresh fruit.

Makes 12 thin pancakes.

FILLING:

fresh blueberries, raspberries, blackberries, or sliced strawberries

In a medium bowl, beat the softened cream cheese with an electric mixer on medium speed until smooth. Add whipping cream and vanilla. Beat mixture on low speed until combined. Stir in the powdered sugar. To serve, spoon 2 Tbsp. of filling onto each thin pancake and roll up. Sprinkle with additional powdered sugar and top with fresh berries.

Makes 6 servings.