Add more water for better consistency.
Clabber Girl Baking Powder
- 1 tub non-dairy whipped topping 8 oz.
- 1 c. confectioner's sugar
- 3 oz. cream cheese softened
- 1 c. strawberries chopped
FOR CREPES: Mix together eggs, milk and water; set aside. In a separate bowl, sift together flour, Clabber Girl Baking Powder, salt and sugar. Beat into liquid mixture.
FOR FILLING: In a mixing bowl, beat together whipped topping and strawberries until thoroughly combined. Fill crepes with Chantilly mixture and dust with powdered sugar.
Lightly oil a 6-8 inch skillet; heat over medium heat, and pour in about 1/2 cup of batter. Rotate skillet until batter covers bottom; cook until lightly brown, then turn and cook other side.