Crepes: 1 cup flour, 1 tsp brown sugar, 1/4 tsp salt, pinch of ground nutmeg, 1.5 cups milk, 2 eggs (beaten), 1 Tbsp vegetable oil.
Prep: Mix dry ingredients together in a medium bowl. Whisk wet ingredients together in a separate bowl. Combine wet ingredients into the dry ingredients and whisk together until all lumps are gone. Spray a 10" saute pan (or skillet) with butter flavored non-stick spray. Burner should be on med-high heat. Pour 1/3 cup of batter evenly onto saute pan. Lift pan from burner. Rotate pan in circular motion 2-3 times, so batter is evenly spread around. Let cook for 2-3 minutes (on the one side only). Lift edges of crepe from pan with a spatula and transfer to serving plate. Continue with rest of batter.
The filling: 1/3 cup strawberry preserves or jam, 1/4 cup (2 oz) cream cheese (melted, 20-30 seconds in microwave), 2 Tbsp butter (melted, 15-20 seconds in microwave), 2 Tbsp powdered sugar. Prep: In a saucepan on med-low heat, whisk these filling ingredients into a smooth consistency. Stir occasionally for 3-5 minutes until warm. Leave on stovetop, but reduce heat to low. Spoon in 1-2 Tbsp filling onto the center of each crepe (spread across length of crepe). Fold one side of the crepe over the filling in the middle and roll the crepe over, turning it one more time. Add additional strawberry preserves and powdered sugar, or fresh strawberries (if in sesason) on top of crepes as a garnish. Enjoy.
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