Lemon Cream filled Crepes with Strawberries

Recipe From: Kara Penrod

yield: 6 large servings

Lemon Cream Filling:
1 1/2 packages cream cheese, softened (12 ounces)
1 cup cold whipping cream
1 lemon zested
1/2 lemon, juiced
1/2 cup + 1 tablespoon granulated sugar
1 teaspoon vanilla extract
1 lb. fresh strawberries, washed and sliced

Directions:
In a stand mixer, whip cream cheese to soften. With mixer on low,
stream in cream. Increase speed and whip 20-30 seconds. Scrape sides
of bowl and whip again. Stir in rest of ingredients and whip 2-3
minutes until thick and thoroughly combined. Store in refrigerator
until ready to serve. Fill crepes with fresh strawberries and lemon
cream.