Crepes with Strawberries and Toffee Sauce

1 Tbsp superfine sugar
1 3/4 c plain flour
2 eggs
1 c milk
2 Tbsp canola oil
1/2 c light cream cheese
7 oz sliced strawberries

Toffee Sauce:
1/4 c butter
1/3 c light brown sugar
1/4 pint thick cream
1/2 tsp vanilla extract

Combine sugar and flour in a bowl. Make a well in center. Add eggs + milk and beat until smooth.

Heat oil in a small pan. Pour a little batter into the pan, tilt to coat the pan, and cook for 2-3 minutes. Carefully turn over and cook on the other side. Repeat to use remaining batter.

Spread a tablespoon of cream cheese over a crepe. Arrange a few slices of strawberries on top, fold in half, and then in half again. Repeat with remaining crepes.

To make toffee sauce, melt butter in a small pan. Add sugar and cream and bring to a boil. Remove from heat and add vanilla. Pour over the crepes.

Makes 8 crepes.

NOTES
From Parents magazine.
Untried.