Strawberry Creme Crepes

1 pint fresh strawberries, sliced
1/2 cup granulated sugar
18 to 20 crepes
Strawberry Creme

Strawberry Creme:
8 ounces cream cheese, softened
1/4 cup confectioners' sugar
1 cup sliced strawberries

Crepes:
1 cup all-purpose flour
1/2 teaspoon salt
1 1/2 cups milk
3 eggs, beaten
2 tablespoons butter, melted
1 tablespoon sugar (if desired to make a sweet crepe)
1/2 teaspoon nutmeg (if desired to make a sweet crepe)

Reserve 1 cup sliced strawberries for Strawberry Creme. Sprinkle sugar over remaining berries. Make crepes. Prepare Strawberry Creme. Spread about 1 tablespoon filling on each crepe; roll up. Serve with sweetened strawberries.

Strawberry Creme: Combine cream cheese and confectioners' sugar. Blend in strawberries.

Crepes: Stir together flour and salt (sugar and nutmeg, if desired); set aside.

Blend together milk, eggs and melted butter. You can use an electric mixer, hand beater or blender. Add liquid to flour mixture all at once; beat until smooth.

Heat pan. Melt 1/4 to 1/2 teaspoon butter in pan. If pan is well seasoned, cook 2 crepes before adding more butter. Pour 2 tablespoons butter into pan and rotate quickly so batter covers bottom of pan. Cook over medium heat for 1 minute. Loosen edges and flip over. Cook 30 seconds to 1 minute more. Stack crepes on ovenproof plate or baking dish to keep warm.