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1
Prepare the crepe batter:
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2
Beat the eggs with a hand whisk in a large bowl just until they are just mixed enough to have a uniform yellow color.
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3
Alternate adding the milk and the Bisquick while whisking in between to keep batter smooth without clumping.
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4
Melt the butter and add it while whisking.
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5
Chill the batter by placing it in the freezer for up to 15 minutes (while preparing filling) or chill it in the refrigerator for up to 2 days.
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6
Prepare the filling:
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7
In a separate bowl, add the cream cheese and the sugar.
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8
Beat the mixture until the sugar is absorbed.
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9
Add the vanilla extract.
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10
Beat generously at high speed for about 2 minutes. The mixture will not become fluffy, but will become easily spreadable.
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11
Cook the crepes:
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12
Remove the crepe batter from the freezer or refrigerator and whisk it lightly to remix any ingredients that may have separated.
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13
Use an 8 inch pan to ensure crepe is not too large to flip in one piece. Heat the pan to about 300 - 350 degrees. Have the burner set below medium - about medium-low. Spray the pan lightly with non-stick spray before cooking each creepe.
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14
Use a ladle and add about 1/4 cup of batter to the center of the pan. That should be about 1/2 ladle full.
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15
Swirl the batter around the pan so that it spreads to the sides of the pan and ends up being spread evenly across bottom of pan.
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16
Cook uncovered until the top center of the crepe no longer appears wet. That should be about 1 minute.
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17
Use a spatula to separate the edges of the crepe from the pan. Then slip the spatula under the crepe and flip it. Cook it for about another 20 seconds then remove crepe.
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18
Spray the pan with non-stick spray for next crepe and cook the next crepe.
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19
Fill and fold the crepe:
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20
Place the filling in a strip about 1 inch to 2 inches wide down the center of the crepe.
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21
Fold the first side to the center over the filling and then fold the second side over the first fold toward the center.
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22
Flip the crepe over so that its own weight holds the folds closed.
