Lemon Crepes with Strawberry Coconut Filling

INGREDIENTS

1 3/4 cups

flour

1/2 tsp

salt

zest 1 lemon (about 1 tablespoon)

eggs, at room temperature

2 cups

whole milk or half and half, at room temperature

1 cup

strawberries, hulled and diced

2 tsp

coconut extract

8 oz

cool whip, thawed

2 oz

cream cheese

optional: diced strawberries, sweetened coconut flakes