Instructions
Step 1: In a blender or mixing bowl, combine the flour, eggs, milk, melted butter, sugar, vanilla extract, and salt until smooth.
Step 2: Let the crepe batter rest for 20 minutes for tender crepes.
Step 3: In a bowl, combine the sliced strawberries, granulated sugar, and lemon juice. Let sit for 10 minutes.
Step 4: In a separate bowl, beat the cream cheese, powdered sugar, and vanilla extract until smooth.
Step 5: In another bowl, whip the heavy cream until stiff peaks form, then fold it gently into the cream cheese mixture.
Step 6: Heat a lightly buttered nonstick skillet over medium heat.
Step 7: Pour a small amount of batter into the skillet and swirl to coat the bottom evenly.
Step 8: Cook each crepe for about 1 to 2 minutes per side until lightly golden.
Step 9: Spread cheesecake filling onto each crepe and top with strawberries.
Step 10: Roll or fold the crepes and place them on a serving plate.
Step 11: Dust generously with powdered sugar and serve with extra strawberries.
Storage and Reheating Tips
Store leftover crepes and filling separately in airtight containers in the refrigerator for up to 3 days.
Reheat crepes gently in a skillet or microwave before filling.
Avoid freezing the cheesecake filling, as the texture may change.
Prepared crepes can be frozen between layers of parchment paper for up to 2 months.
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