Strawberry Creme Crepes

4 eggs
1 cup milk
1 cup water
2 cups flour
4 tbsp. Oil
1 tsp. white sugar
¼ tsp. Salt

Crepe Filling:

16 ounces cream cheese, softened
½ cup white sugar
2 cups sour cream

4 cups frozen strawberries with syrup

Beat eggs in large bowl until frothy. Add rest of ingredients. Beat smooth. Cover and store in fridge at least a few hours. Add milk before cooking if too thick. Pour large spoonful in greased hot pan. Tip pan to swirl batter all over pan bottom. Remove when underside is lightly browned. Stack with waxed paper between each crepe. Secure in plastic bag to store in freezer. Makes 24 crepes.

Crepe Filling : Beat cream cheese, sugar and sour cream well. Spread cheese mixture over unbrowned sides of crepes. Roll. Top with strawberries and whipped cream. Serve two crepes per person with hash browns and bacon.

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Thanks for the picture of Mantracker - my dream come true. Made my husband watch his first episode on TV last night.

The three sisters all made it home safe and sound. I thank my body daily for being kind to me and only giving me a few aches and pains for a couple of days. You and your wranglers went over and above my expectations. I have never felt so pampered in my life. It was a real pleasure to have you lead the ride. Special thanks to all the girls. They show you so much respect, I knew we were in good hands.