From: Ashley Manor

Cheese Filled Breakfast Crepes

1/2 Cup all purpose flour
1/4 Cup whole wheat flour
3 Well beaten eggs
3/4 Cup milk
1/4 Cup water
1 Tablespoon vanilla
2 Tablespoon sugar
Pinch of salt

Blend ingredients well and refrigerate for 1/2 hour. Heat a 6" to 8" omelet pan over high heat until very hot. Grease the pan with a light coating of butter and while holding the pan off the heat slowly ladle enough batter to lightly coat the pan. Pour the excess back into the batter (Gradual pouring and a deft wrist are important to get a light but full coat over the bottom of the pan. If the Batter blisters on pouring into the pan, the pan is too hot. In that case, hold the pan off the heat for about a minute). Place the pan back on the heat, cut and remove the "tail" and cook until the edge of the crepe shows brown and the center bubbles slightly. While cooking, gently run a dull knife around the edge of the crepe to lift the edges. When done invert the pan over a plate and tap the pan to free the crepe. Re-butter the pan and pour more batter for the next crepe. Makes about 20 crepe - 6 servings of 3 crepes per serving.

Cheese Filling:
12 Ounces Farmer Cheese
5 Ounces Sugar
1 1/2 Tablespoons vanilla
4 Ounces quick eggs or other processed egg product

Combine all Ingredients.

Strawberry Sauce:
1 Quart hulled fresh strawberries or package of frozen berries
3 Ounces 50/50 simple sugar syrup

Puree berries with simple syrup in blender.


Place 1 Tablespoon cheese filling on top side of crepe and fold in half twice so as to make a triangle with one rounded side. Space three filled crepe on a dinner plate as a serving, pour 2 to 3 Tablespoons strawberry syrup in spaces between filled crepe and serve.