Creamy Strawberry Crepes

3 eggs
1/2 cup milk
1/2 cup water
3 Tbl. melted butter
3/4 cup all-purpose flour
1/2 tsp. salt

1 (8 oz) pkg lite cream cheese
1 1/4 cup sifted confectioners sugar
1 Tbl.lemon juice
1/2 tsp. vanilla extract
1 cup heavy cream, whipped

4 cups sliced strawberries, lightly sweetened

Place eggs, milk, water, melted butter, flour, and salt in blender; blend until smooth.
Heat a lightly oiled non-stick skillet over medium heat. Pour in about 3 Tbls. of batter all at once ( I used a 1/4 cup measure, and filled it about 3/4 full ). Immediately tip and rotate the pan to spread the batter into a circle, as thin as possible. Don't worry if it isn't exactly round! Flip the crepe with a spatula when the edges begin to brown and the batter looks set. Cook the other side about 30 seconds. Stack finished crepes on a plate with wax paper in between.

Blend the cream cheese, confectioners sugar, lemon juice, and vanilla with an electric mixer until smooth. Gently fold in the whipped cream.

To serve, fill each crepe with a large spoonful ( about 1/3 cup ) of cream cheese filling and a scoop of strawberries. Roll up and top some more strawberries and a swirl of sweetened whipped cream. YUM!!!!!!