Strawberry Cream Crepes

Ingredients

1/2 cup biscuit/baking mix
1 egg
1/2 cup milk
1/4 teaspoon vanilla extract
2 — 3 oz. packages cream cheese, softened
1/4 cup sour cream
2 tablespoons sugar
1/4 teaspoon ground cinnamon
1 — 10 oz. package frozen sweetened sliced strawberries, thawed and drained
1/2 cup strawberry glaze

Directions

~In a large bowl, combine the biscuit mix, egg, milk, and vanilla. Cover and refrigerate for 1 hour.

~Heat a lightly greased 8-in. nonstick skillet over medium heat; pour two tablespoons batter into the center of skillet. Lift and tilt pan to coat bottom evenly. Cook until top appears dry; turn and cook 15 to 20 seconds longer. Remove to a wire rack. Repeat with remaining batter, greasing skillet as needed. When cool, stack crepes with waxed paper or paper towels in between.

~In a small bowl, beat the cream cheese, sour cream, sugar, and cinnamon until blended. Spoon 2 rounded tablespoonfuls down the center of each crepe; roll up.

~In a microwave-safe bowl, combine strawberries and glaze. Cover and microwave on high for 1 to 2 minutes. Serve with crepes.

~Makes four servings.

Venango County Recipe of the Day is Sponsored by Franklin-Oil Region Credit Union.