My family said they think crepes should be served 3 times a day. ... I said, I think it's time for a mom-led cooking class and for them to learn how to make them! :)
CREPES:
2 eggs
pinch salt
1 cup flour (unbleached here)
1 1/3 cup milk
2 T melted butter
Beat eggs well. Add salt and flour and about half the milk.
Beat well until the lumps are out, beat in the butter.
Add remaining milk, beating well to break up any flour lumps.
Cook in very lightly butter pan on low-medium heat. Pour about 3 to 4 tablespoons of batter in the center of the pan and hold the pan up off the eye, and swirl to form circle (while you're pouring). Cook until set, use spatula and fingers to flip. Cook just until light. Store between waxed paper. Can be frozen or refrigerated.
FILLING:
1 8oz package cream cheese at room temp
juice and zest of one lemon
1 1/2 cups powdered sugar
Beat until smooth and spread about 2 T in each crepe.
Top with berries of your choice and whipped topping if you like.
Or serve without toppings and only a light dusting of powdered sugar.
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