This recipe comes from Maggie Leyda, owner of the now-shuttered Maggie's Bed and Breakfast in Collinsville. Maggie, 90, is retired, but still gets requests for this recipe, she said. To make it healthier, she has substituted olive or canola oil for the butter, wheat or multi-grain flour for the stone-ground, and Splenda or other sweetener for sugar.
1 cup cold water
1 cup cold milk or oil
4 tablespoons butter (melted) or oil
2 cups unbleached stone-ground flour
16 ounces light cream cheese
1 pint light sour cream
1/2 to 3/4 cup powdered sugar
Combine all ingredients and beat well.
sauce and topping:
2 cups fresh strawberries, sliced
3 to 4 cups whole strawberries
1/3 to 1/2 cup sugar
Batter: Blend all ingredients until smooth. Refrigerate at least 2 hour; overnight is best.
Heat a crepe or omelet pan, or a 6-inch diameter pan, and spray with cooking spray.
Pour enough batter into the pan to lightly cover the bottom, tilting and lifting the pan to spread the batter evenly.
Cook until the crepe is lightly browned. When done, it will slide out of the pan easily.
Cool on a clean flat surface. Repeat until you have made 16 to 20 crepes. After cooling, crepes may be stacked and stored in the refrigerator or freezer.
Filling: Combine all ingredients and beat well.
Sauce and topping: Clean and all prepare the berries. Sprinkle with sugar. This is best done at least 30 minutes before assembling crepes.
Assembly: Place 3 to 4 tablespoons of the filling on one side of a room temperature crepe. Roll up and repeat until all the crepes are filled.
Microwave the crepes until warm (not hot), or place in a 170-degree oven until the crepes are warm. Top the crepes with berries and the remaining cream cheese filling. Garnish with mint, if desired. Makes 16 to 20 crepes.