Crepes

My sister-in-law, Jennie, introduced these to us years ago. They are a favorite. We have them for desert several times a year. We especially like to have them when friends come over.
Crepes

From: Jennie Chapuis

Batter:
1 1/2 cups milk
1/2 cup flour
2 large eggs
1 tsp. oil
1/8 tsp. salt

Filling:
8 oz. cream cheese, softened
8 oz. tub cool whip, thawed
powdered sugar to taste
1 tsp. vanilla

Mix all batter ingredients together until smooth. Chill for at LEAST 30 minutes. Spray a non-stick pan with cooking spray between each crepe. Pour 1/4 cup of batter into pan over medium heat. Cook about 1 minute on each side. Separate each crepe with waxed paper if non eating immediately.

Combine all filling ingredients until smooth. Chill if necessary.

Fill each crepe with desired amount of filling, then roll it up. Top with fresh fruit, nutella, powdered sugar or whatever your little heart desires.