2 T sugar
1/2 t vanilla
1 1/3 C milk
2 T oil or melted melted butter
1 C flour
1/2 t salt
Beat eggs; add remaining ingredients (batter can be refrigerated up to 2 hours). Heat pan over med-high heat (you can use an actual crepe pan, but I just use a small frying pan). When a few drops of water sprinkled on the pan bounces is about the right temperature. Pour about 1/8 C of batter into pan, tilting to spread evenly.
When the crepe has turned a light brown color you may or may not want to turn to brown other side. I don't usually do this step.
8 oz. softened cream cheese
1 C preboiled and drained raisins
3 T sugar
1 t lemon peel
3/4 C chopped pecans
Mix all the ingredients and roll a small amount in a crepe. Place crepes in a shallow baking dish and cover. Bake at 350 degrees for 20-25 minutes.
2 C sliced strawberries
1/4 C sugar
1 (8 ounce)package cream cheese , softened
1/4 C powdered sugar
To make strawberry cream: Combine the strawberries and sugar and chill, anywhere from an hour to overnight. Drain excess water from strawberries and sugar. In mixing bowl blend cream cheese and powdered sugar until smooth. Stir in reserved strawberries. Fill crepes with strawberry cream.
May serve immedietly or chills well in the refrigerator (up to 2 days). Before serving I usually sprinkle a little extra powdered sugar on the crepes.