Breakfast Wraps

Breakfast Wraps



3       cups sliced strawberries (about 1 1/2 pints) 
1/2    cup sugar 
1 1/2 cups all-purpose flour 
1       tablespoon sugar 
1/2    teaspoon baking powder 
1/2    teaspoon salt 
2       cups milk 
2       tablespoons butter or margarine, melted 
1       teaspoon finely shredded lime peel 
2       tablespoons lime juice 
2       eggs


2/3  cup whipping cream 
1     package (8 oz) cream cheese, softened 
1/2  cup sugar 
1     tablespoon finely shredded lime peel


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. Heat over medium heat until bubbly. 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.

3.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.

4.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.