Cream Cheese & Fruit Crepes

Makes about 20 crepes

Filling: (Source = heavenlyhomemakers.com)
16 oz. cream cheese, softened
1/4 cup pure maple syrup
1 tsp vanilla

Crepes:  (Source: Sundays at Moosewood Restaurant)
3 large eggs 
3 cups water 
1 1/2 tsp salt 
1 3/4 cups whole wheat flour
lots of butter or coconut oil for frying

Topping:
fresh chopped fruit, fruit preserves, or maple syrup

1.  In food processor, puree batter ingredients until smooth (if needed, adjust with water until it is of thin consistency). Heat a buttered 8-inch frying pan until it is hot enough that the pancake forms immediately when the batter is poured. Use 1/4 cup measuring cup to pour 3 TB batter at a time; pour into pan while tilting the pan to quickly to spread the batter thin. Cook for 1-2 minutes, flip over for 10-20 seconds more, & turn out onto a flat plate to cool. Repeat until all batter is used, adding butter to the pan after each crepe. 
2. Place a little filling down the center of each crepe, roll up (like a burrito), and serve with toppings!