Strawberry Filling for Crepes or Pancakes

Strawberry Filling for Crepes or Pancakes 12 crepes or thin pancakes 2 packages (10 ounce size) frozen strawberries, thawed 1 package (8 ounce size) cream cheese, softened 1/4 cup sugar 1/2 teaspoon vanilla extract 1 tablespoon cornstarch Drain berries, reserving juice; set aside. Beat cream cheese, sugar, and vanilla until light and fluffy. Fold in berries. Chill. Fill each crepe or pancake with 1 or 2 tablespoons cream cheese mixture. Carefully roll up and place side by side on warm platter. Mix strawberry liquid and cornstarch. Cook and stir over medium heat until clear and slightly thickened. Pour over crepes. Serve with whipped cream if desired.