Breakfast Wraps

Ingredients

• 3 cups strawberries sliced ()
• 0.5 cup sugar 
• 1.5 cups flour all-purpose
• 1 tablespoon sugar 
• 0.5 teaspoon double-acting baking powder 
• 0.5 teaspoon salt 
• 2 cups milk 
• 2 tablespoons butter melted
• 1 teaspoon lime zest shredded finely
• 2 tablespoons juice of lime 
• 2  eggs 
• 0.7 cup whipping cream 
• 8 oz cream cheese softened
• 0.5 cup sugar 
• 1 tablespoon lime zest shredded finely

Equipment

• bowl
• frying pan
• hand mixer
• spatula

Directions

1. In medium bowl, toss strawberries and 1/2 cup sugar; let stand at room temperature at least 20 minutes. Meanwhile, in separate medium bowl, mix flour, 1 tablespoon sugar, the baking powder and salt. Stir in milk, butter, 1 teaspoon lime peel, the lime juice and eggs. Beat with hand beater until smooth.
2. Lightly grease 6- to 8-inch skillet with butter.
3. Heat over medium heat until bubbly.
4. Pour batter by slightly less than 1/4 cupfuls into skillet. Immediately rotate skillet until thin layer of batter covers bottom. Cook until light golden brown. Run wide spatula around edge to loosen; turn and cook other side until light brown. Repeat with remaining batter, greasing skillet as needed. Stack wraps, placing waxed paper between each; cool completely.
5. Meanwhile, in chilled small bowl, beat whipping cream with electric mixer on high speed until stiff; set aside. In medium bowl, beat cream cheese on high speed until fluffy; stir in 1/2 cup sugar and 1 tablespoon lime peel. Gently stir in whipped cream.
6. Spoon about 2 tablespoons of the filling down center of each wrap; fold sides over filling. To serve, place 2 wraps on each of 6 plates. Spoon strawberries over wraps.