Fruit and Cream Cheese Crepes

I finally decided to try cooking some crepes. After looking at a ridiculously simple recipe in my cookbook, and realizing I had basically none of the ingredients to make a filling, I modified the recipe to work with what I have. And I actually like them! These were so good, even my two year old ate some (which is a huge accomplishment. Do two year olds like anything??) Here you have it, my first ever crepe recipe.

Ingredients

crepe mix:
one cup all purpose flour
3/4 cup milk
1 egg
pinch of salt
1 tsp. oil

filling:
1 package cream cheese
1/3 cup confectioner's sugar (powdered sugar)
2 tbsp. milk
1/3 cup frozen fruit

Make your filling first by blending the cream cheese, sugar, and milk together until well mixed. Stir in the fruit and allow to sit at room temperature while you make your crepes. Begin by lightly buttering a 10 inch skillet and set it on the eye on medium high heat. Whisk together all crepe ingredients until smooth. Take the skillet off the heat and spoon 3 tablespoons of crepe mix into the skillet. Swirl the mix around the skillet to cover it, and place back on the heat. Cook for 1-2 minutes, until the bottom side is brown. Turn onto a plate, and flip so the brown side is down. Spread the filling onto it, then roll it up and serve. This recipe makes about 5 crepes. If you need or want more, just double the recipe.

Tips:
*You can use whatever fruit you like, but I prefer blueberries. They aren't too big, and turn the filling a really pretty blue color.
*Crepe mix is runny, so you can spread it easily in the pan. Don't try to thicken it when you make it. It shouldn't look like pancake batter.
*Use margarine or butter to grease your skillet, not oil or shortening. Butter gives the crepe a taste of its own. Without it, the crepe would have basically no flavor.
*A little filling goes a long way. Remember, you're rolling this up. So whatever thickness you put on as your layer will at least triple. And this is kind of sweet, so you don't want to use a lot. Think of it as buttering toast. That's about the thickness you should go for, though the chunks of fruit will obviously stick up some.
*The fruit is frozen when you make the filling, but it thaws. That means the filling will get a little more runny as time goes on. Don't worry about it, it's not going to affect the flavor.
*The filling is cool and the crepe is hot. As a result, you need to get this to table quickly, or the whole thing will turn lukewarm and mushy. This isn't a food you can make and set aside while you cook the rest. Sit the kids and hubby at the table, and let them battle it out over who gets the first one.

Good luck and good cooking!