Crepes

2 eggs
3/4 cup milk
1/2 cup water
1 cup flour
3 tablespoons melted butter

Combine eggs, milk, water, flour and melted butter in a blender and pulse for 10 seconds. Put the batter in the refrigerator for an hour. Heat your favorite crepe pan and use butter to lightly coat the pan before cooking the crepes.

Cream Cheese Filling:
2 (8 oz) packages cream cheese softened
1 cup sugar
1 teaspoon vanilla
2 cups Cool Whip

In a mixer combine cream cheese, vanilla and sugar; whip until fluffy the mix in Cool Whip until smooth.