Natashas Kitchen

_ Ingredients 3 large eggs 1-1/2 cups milk 1/2 teaspoon lemon extract 2 tablespoons butter, melted 2 tablespoons sugar Dash salt 1-1/4 cups all-purpose flour TOPPING: 2 tablespoons cornstarch 1/2 cup sugar 1 tablespoon lemon juice 3/4 cup water 4 cups sliced fresh strawberries 1/4 teaspoon red food coloring, optional 1 teaspoon strawberry extract FILLING: 1 package (8 ounces) cream cheese, softened 1 cup heavy whipping cream 1 teaspoon vanilla extract 2 cups confectioners' sugar _ Directions In a large bowl, combine the milk, eggs, butter and extract. Combine the flour, sugar and salt; add to milk mixture and mix well. Cover and refrigerate for 1 hour. Heat a lightly greased 8-in. nonstick skillet over medium heat; pour 2 tablespoons batter into the center of skillet. Lift and tilt pan to coat bottom evenly. Cook until top appears dry; turn and cook 15-20 seconds longer. Remove to a wire rack. Repeat with remaining batter, greasing skillet as needed. When cool, stack crepes with wa...