Ingredients
Units
Scale
Crepes
- 3 large eggs
- 2 cups milk
- 1 cup all-purpose flour
- 1 tsp vanilla extract
Cream Cheese Filling
- 8 ounces cream cheese, softened
- 1 1/2 cups powdered sugar
- 2 tbsp milk
- 1 tsp vanilla extract
Topping
- 1 lb fresh strawberries, diced
Instructions
- Prepare the strawberries: Rinse, dry, and dice the fresh strawberries and chill them in the refrigerator until ready to serve.
- Make the filling: In a medium bowl, beat the softened cream cheese and powdered sugar until smooth. Add the milk and vanilla extract and mix until well combined. Cover and refrigerate until ready to use.
- Cook the crepes: In a mixing bowl, whisk together the eggs and milk. Stir in the flour and vanilla extract until smooth. Heat a nonstick pan over medium-low heat and lightly butter it. Pour about 1/3 cup of batter into the pan, swirling to spread it evenly. Cook until the edges lift slightly, then flip and cook the other side until lightly browned. Repeat with remaining batter.
- Assemble the crepes: Spread a layer of cream cheese filling on each crepe and roll it up. Top with additional filling and diced strawberries. Serve and enjoy!
Notes
- Pan size: If you’re using a pan larger or smaller than 8 inches, adjust the batter accordingly to maintain the right thickness.
- Toppings: Feel free to get creative with toppings like whipped cream, a drizzle of chocolate, or even a sprinkle of powdered sugar.
- Storage: Leftover crepes can be stored in the fridge for up to 2 days. Reheat in the microwave or on a skillet with a little butter. The cream cheese filling can be stored in the refrigerator for up to 3 days.
- Prep Time: 10 minutes
- Cook Time: 35 minutes
- Category: Breakfast
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 crepe with toppings
- Calories: 251
- Sugar: 23.5 g
- Sodium: 115.5 mg
- Fat: 9.5 g
- Saturated Fat: 5.1 g
- Carbohydrates: 35 g
- Protein: 6.6 g
- Cholesterol: 79.7 mg
