2 eggs
1/2 c. flour
1/4 tsp. salt
1 tbsp. melted butter
1/4 c. milk
1/4 c. water
1 tbsp. sugar
1 tsp. vanilla

Put crepe batter ingredients in blender and blend until smooth. heat until hot two small buttered crepe pans (about 8 inch pans) and divide about one fourth cup batter between two pans. Quickly rotate pans to allow batter to spread evenly. When edges can be eased from sides of pans, turn crepe over and brown slightly.

FILLING:

1 pkg. (8 oz.) cream cheese
1/4 c. butter, softened
1/4 c. powdered sugar
1 tbsp. milk
1 tbsp. dry sherry
1/2 tsp. vanilla
1 1/2 c. fresh sliced strawberries

Combine together filling ingredients, except strawberries, in blender or mixer. Place 1/4 cup filling on half of crepe. Top with 1/4 cup fresh strawberries. Fold warm crepe in half and frost with generous amount of sour cream. Sprinkle with brown sugar and garnish with one strawberry. Makes 6 crepes.

NOTE: Crepes covered with plastic wrap can be warmed in microwave oven for a few seconds before filling.