• 3 eggs
  
• 1/4 cup granulated sugar
• 1 cup milk
• 1 1/2 teaspoons vanilla extract
• 3 tablespoons melted butter
• 1 cup all-purpose flour
• 1 lemon
• Non-stick cooking spray
• 1/4 cup heavy whipping cream
• 4 ounces cream cheese
• 1/2 cup powdered sugar
• 1-2 cups sliced strawberrieshttp://www.youtube.com/watch?v=GVDfarIj75A 

Tristan Blash suggests 2 crepes as a good serving size. These can be seen, garnished with strawberries, in the photo above.

• 2-3 large mixing bowls
  
• Wire whisk
• Grater or zester
• Pitcher
• Large skillet
• Spatula or rubber scraper
• Serving plate
• Stand or hand mixerhttp://www.youtube.com/watch?v=GVDfarIj75A 

To aid in transferring your crepe batter to you skillet, you may want to place your batter in a large measuring container like the one shown above.

1. Crack the eggs into the large mixing bowl.  Whisk briefly to scramble the eggs.
   
2. Stir in the sugar and milk.  Whisk for several minutes until well combined.
3. Add in 1/2 teaspoon of the vanilla extract.  Mix again until smooth.  
4. Stir in the melted butter then gradually add in the flour while mixing.  Add just enough to make a thin batter, thinner than that of a pancake batter.
5. Zest a bit of the lemon into the batter.  Mix briefly.  Transfer the batter into the pitcher.
6. Heat the skillet over medium-high heat and spray with non-stick cooking spray to coat.
7. Reduce heat to medium.  Pour about two tablespoons of the batter into the hot pan.  
8. Tilt the pan to distribute the batter evenly.  Cook for about a minute or until the edges begin to brown.
9. Use the spatula or rubber scraper to flip the crepe to cook on the other side.  Allow it to cook for another 30 seconds.
10. Shake the pan to release the crepe from a pan.  Transfer to a serving plate.
11. Place the whipping cream in the bowl of the stand mixer or another mixing bowl if using a hand mixer.  Whip on high speed until soft peaks form.  Transfer to a separate bowl.
12. Combine the cream cheese, powdered sugar, remaining vanilla extract and juice from half of the lemon into the bowl of the stand mixer.  Blend on high until smooth.
13. Fold the cream cheese into the whipped cream using the rubber scraper.  Spoon a bit of the cream cheese mixture to form a straight line atop the center of a crepe.  Fold the crepe, like folding an envelope, to surround the cream mixture.
14. Garnish with fresh strawberry slices, then serve.http://www.youtube.com/watch?v=GVDfarIj75A 

To test whether or not your crepes are done, shake the skillet around a bit. If the crepe moves, it's ready.

Powdered sugar can be sprinkled onto your crepes with the help of a sifter before you add the filling and assemble them.