Heirloom Crepes

Recipe submitted by Susette T.
Crepes
4 eggs
1/2 cup sugar
2 tsp vanilla
1 1/2 tsp salt
4 cups milk
2 1/2 cups flour
3 Tbsp vegetable oil

Filling
2 (8 oz) pkgs cream cheese
2 cups sour cream
Zest of 1 lemon
Powdered sugar to taste

Fruit Toppings
Strawberries, boysenberries, blackberries, raspberries, peaches

To make the crepes, combine eggs, sugar, vanilla, salt, milk, flour and oil. Beat with a rotary beater until blended. Heat a black iron skillet to medium heat. Oil the skillet after swirling. Cook until you can life the edge, lift and flip over, cooking for just a few seconds. Repeat with remaining batter.

To make the filling, blend the cream cheese, sour cream, lemon zest and powdered sugar until smooth. To make the topping, wash the berries. Peaches may be peeled, sliced and lightly sugared.

While crepes are hot, brush with melted butter. Place about 3-4 Tbsp of filling on each crepe. Fold or roll. Cover with fruit of choice. Sprinkle with powdered sugar. Serve immediately.