Ingredients:
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
Strawberries
4 cups strawberries, sliced
Instructions:
Crepe Batter
Add eggs, milk, butter, sugar, vanilla, salt, and flour to your blender. Mix the crepe batter for 15-20 seconds or until fully combined.
Place in the refrigerator for at least an hour or overnight.
Spray an 8-10 inch non stick skillet with cooking spray and add 1/4 cup of crepe batter into pan.
Turn pan from side to side to allow crepe batter to form an even circle. Cook crepe over medium heat until the top appears to look dry and slides in the pan easy.
Flip crepe over and cook and additional 15-20 seconds. Remove from pan and stack crepes until ready to eat.
Cream Cheese Filling
In a medium size mixing bowl add, softened cream cheese, powdered sugar, lemon juice, and vanilla. Mix well with a hand mixer until smooth.
In another medium size mixing bowl, add heavy whipping cream and 4 TBS powdered sugar. Mix with a hand mixer until whipping cream comes to a soft peak.
Add whipped cream to the cream cheese mixture and fold together to combine.
Assemble Crepes
Spread about 1/4 cup of filling down the crepe and add fresh strawberries.
Roll up crepe, top with whip cream and strawberries, and sprinkle with powdered sugar! Enjoy!