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Strawberry Lime Crepes
Toss strawberries and 1/2 cup sugar in bowl; let stand at room temperature at least 20 minutes. Meanwhile, mix flour, 1 Tablespoon sugar, the baking powder, and salt in medium bowl. Stir in milk, butter, lime peel, lime juice, and eggs. Beat until smooth.
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 crepes; cool.
Lime Cream Filling: Beat whipping cream in chilled small bowl with electric mixer on high speed until stiff; set aside. Beat cream cheese in medium bowl on high speed until fluffy; stir in sugar and lime peel. Gently stir in whipped cream.
Spoon about 2 Tablespoons of the filling down center of each crepe; fold over sides over filling. To serve, place 2 crepes on each of 6 plates. Spoon strawberries over wraps.
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