Strawberry Crepes

Crepe Batter:
2 eggs
1/8 tsp. salt
1 c. flour
1 1/8 c. milk
1/8 c. melted butter

Filling:
2 pts. strawberries
1/3 c. sugar
8 oz. cream cheese
1 c. powdered sugar
2-3 tbs. rum

For the crepes: In medium bowl, combine eggs and salt. Gradually add flour alternately with milk, beating until smooth. Beat in melted butter. Refrigerate batter at least 1 hour. Cok in lightly greased skillet 30 seconds on each side. Remove from pan and layer with paper towels.

For Filling: Hull and slice berries. Sprinkle 1/3 c. sugar over berries and set aside for an hour. Beat cream cheese and powdered sugar until light and fluffy. Stir in rum and berries. Fill each crepe with mixture then fold or roll. Spoon extra strawberry mixture over top. Serves 12.

[ via Crescent City Farmer's Market ]