Prepare Lime-Cream Filling; set aside. In a large bowl, toss strawberries and 1/2 cup sugar; let stand at room temperature at least 20 minutes.
In a medium bowl, combine flour, 1 tablespoon sugar, baking powder, and salt. Stir in milk, butter, lime peel, lime juice, and eggs; beat until smooth.
Lightly grease a 6- to 8-inch frying pan or crepe pan with butter; heat over medium heat until bubbly. Pour slightly less than 1/4 cup crepe batter into hot pan; swirling it until a thin layer of batter just covers bottom of pan. Cook crepe approximately 1 minute or until light golden brown. Run wide spatula around edge of crepe to loosen; turn and cook other side approximately 30 second or until light brown (the second side is spotty and is used as the inside of the rolled crepe). Repeat with remaining batter, adding addition butter to pan if needed. Stack crepes (browned side up) on a plate; let cool. NOTE:Use the crepes right away or cover with plastic wrap and refrigerate until needed.
To serve, spoon approximately 2 tablespoons of Lime-Cream Filling down the center of each crepe; fold sides over filling. Place 2 crepes on each individual serving plate. Spoon strawberries over crepes and serve.
Makes 6 servings.
In a small chilled bowl, beat whipping cream with and electric mixer on high speed until stiff; set aside. In a medium bowl, beat cream cheese on high speed until fluffy; stir in sugar and lime peel. Gently fold whipped cream. Refrigerate until ready to use.
Strawberry Lime Crepes Recipe: https://whatscookingamerica.net/Fruit/StrawberryLimeCrepes.htm