Strawberry Apple Crepes

These took a bit of time and effort, but were totally worth it! The yummiest thing I've eaten in quite some time!! I cut the filling recipe in half because otherwise it will make a TON. Even cutting it in half, we ended up not using some of it... so prepare that portion as you see fit.

Crepes:

1 cup flour
2 eggs
1/2 cup milk
1/2 cup water
1/4 teaspoon salt
2 tablespoons melted butter

Whisk together flour and eggs in a large mixing bowl. Gradually add milk and water, stirring to combine. Add salt and butter; beat until smooth.

Heat a lightly oiled griddle or frying pan over medium-high heat. For each crepe, pour or scoop 1/4 cup onto the griddle tilting the pan with a circular motion to coat the surface evenly. Cook for about 2 minutes or until the bottom is light brown. Loosen with a spatula, turn and cook the other side.

Strawberry Apple filling/topping:

2 pounds sliced strawberries
3 medium apples, peeled and diced
1/4 cup orange juice
2 tablespoons cornstarch
1/2 cup water
2 tablespoons butter
1/2 cup sugar
1 teaspoon vanilla extract
1/2 teaspoon almond extract
**optional: whipped cream and walnuts for topping

Combine strawberries and apples in a bowl and set aside.

In another bowl, combine orange juice, cornstarch and water, stirring until blended.

In a 4 quart saucepan, melt butter, then stir in sugar. Add cornstarch mixture and heat while stirring constantly, over medium-high heat until hot. Add 3 cups of the strawberry-apple mixture and bring to a simmer. Reduce heat and cook until thickened. Remove from the heat and stir in vanilla and almond extract; set aside.

Place 2 tablespoons of the warm fruit mixture in the center of each crepe, folding like that of a burrito.

Add the remaining strawberries and apples to the fruit mixture and stir, but do not cook. Spoon the fruit mixture a top your crepes and top with whip cream. Drizzle with sauce and sprinkle with walnuts if you choose. Serve immediately!