Cooking Instructions

• Step 1: Prepare the Crepe Batter

  In a large mixing bowl, whisk together the 2 large eggs and 1 cup of milk until well combined. Slowly add in the 1 cup of flour, 3 tablespoons of melted butter, 1 teaspoon of vanilla, and 1/4 teaspoon of salt. Mix until the batter is smooth. Finally, stir in 1/2 cup of water to achieve a thin, pourable consistency.
• Step 2: Cook the Crepes

  Heat a non-stick skillet or crepe pan over medium heat. Lightly grease the surface with a little butter or non-stick spray. Pour about 1/4 cup of batter into the center of the pan, tilting the pan to spread the batter evenly into a thin layer. Cook for 1-2 minutes or until the edges begin to lift and the bottom is lightly golden. Carefully flip the crepe and cook for an additional 30 seconds to 1 minute. Repeat with the remaining batter, stacking the cooked crepes on a plate and covering them with a clean kitchen towel to keep warm.
• Step 3: Make the Whipped Cream Cheese Filling

  In a separate mixing bowl, beat 8 ounces of Philadelphia Cream Cheese until smooth. Gradually add 1 cup of heavy whipping cream, 2 tablespoons of honey, and 1 teaspoon of vanilla extract. Whip the mixture until it forms soft peaks and is light and fluffy.
• Step 4: Assemble the Crepes

  To assemble, take one crepe and spread a generous dollop of the whipped cream cheese mixture in the center. Fold the crepe in half, then in half again to create a triangle. Repeat with the remaining crepes.
• Step 5: Serve

  Drizzle warm honey over the assembled crepes and sprinkle with granulated sugar and lemon zest for an extra burst of flavor. Serve immediately and enjoy the delightful combination of flavors and textures.