- 2 cups milk
- 4 eggs
- 3 Tbsp. butter, melted
- 1 Tbsp. sugar
- 1 1/2 Tbsp. vanilla
- 1/8 tsp. salt
- 1 1/2 cups flour
- Cream Cheese Filling
- 1 -8 oz. package cream cheese, softened
- 1 1/4 cups powdered sugar
- 1 Tbsp. lemon juice
- 3/4 tsp. vanilla
- 1 cup heavy whipping cream
- 4 Tbsp. powdered sugar
- 4 cups strawberries, sliced
-Add eggs, milk, butter, sugar, vanilla, salt, and flour to your blender.
Mix the crepe batter for about 15 to 20 seconds, or until it is all mixed together.
-Place in the fridge for at least an hour or overnight.
-Spray a nonstick pan between 8 and 10 inches in diameter with cooking spray and add 1/4 cup of crepe batter.
-Turn the pan from side to side so the crepe batter can spread out into a circle.
Crepes should be cooked over medium heat until the top looks dry and slides easily in the pan.
-Turn the crepe over and cook for 15 to 20 seconds more.
Take crepes out of the pan and stack them until you’re ready to eat.
Filling with cream cheese
-Put softened cream cheese, powdered sugar, lemon juice, and vanilla in a medium-sized bowl and mix well.
Use a hand mixer to mix well until smooth.
-Add heavy whipping cream and 4 TBS powdered sugar to another medium-sized mixing bowl.
Mix the cream with a hand mixer until it forms soft peaks.
-Fold the whipped cream into the cream cheese mixture to mix it in.
-Spread about 1/4 cup of filling down the crepe and top with fresh strawberries.
-Roll up the crepe, put whipped cream and strawberries on top, and sprinkle powdered sugar on top!