As Close to French Cooking as I'll Ever Get

As requested, here's the recipe for my Idiot Proof, Even I Can Make Them, Strawberry Crepes!

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CREPE BATTER:

8 eggs
1 c. milk
8 tbsp. water
16 tbsp. flour
1 tsp. salt

FILLING:

4 oz. cream cheese, softened
8 tbsp. cottage cheese
1/4 c. sugar (or an equal amount of Splenda)

SAUCE:

2 c. fresh strawberries (or frozen unsweetened & thawed)
1 tbsp. lemon juice
1/3 c. sugar (or an equal amount of Splenda)

Batter:

Beat eggs, milk and water. Add flour and salt, beat just until smooth. Lightly oil a crepe pan or medium skillet (I used a non-stick pan, and had no need to oil it). Heat pan over medium heat. When pan is hot spoon 1/2 cup batter into pan and rotate pan to spread evenly. When edges of crepe are browned, turn crepe onto a plate. Spoon 2 tablespoons filling into each crepe and roll. Arrange crepes seam side down on plate.

Filling:

Place cream cheese, cottage cheese and sugar in mixer. Blend until smooth. Set aside.

Sauce:

Coarsely chop strawberries (I bought pre-sliced frozen strawberries, so skipped this step completely). Add lemon juice and sugar. Toss lightly.

Important: Top with strawberry sauce right before serving to avoid  crepes getting "mushy".  Top with a bit of whipped cream, if you so desire.

Makes 12 crepes.

Prepare to be worshiped and adored.

You're welcome.