Crepes with Cream Cheese Filling and Strawberries

Crepes with Cream Cheese Filling and Strawberries

INGREDIENTS:

2 cups milk

4 eggs

3 tablespoons butter melted

1 tablespoon sugar

1 1/2 tablespoons vanilla extract

1/8 teaspoon salt

1 1/2 cups all-purpose flour

8 oz cream cheese softened

1 1/4 cups powdered sugar for filling

1 tablespoon lemon juice

3/4 teaspoon vanilla extract for filling

1 cup heavy whipping cream

4 tablespoons powdered sugar for whipped cream

4 cups strawberries sliced

additional whipped cream optional, for topping

powdered sugar for dusting

DIRECTIONS:

In a blender, combine milk, eggs, melted butter, sugar, vanilla extract, salt, and flour. Blend for 15-20 seconds until smooth. Refrigerate the batter for at least 1 hour or overnight.
Preheat a non-stick skillet over medium heat. Pour 1/4 cup of batter into the skillet and quickly tilt the pan to spread evenly. Cook for 1-2 minutes, then flip and cook for 15-20 seconds. Repeat with remaining batter.
In a bowl, beat cream cheese, powdered sugar, lemon juice, and vanilla extract until smooth. In another bowl, beat heavy whipping cream and powdered sugar until soft peaks form. Fold the whipped cream into the cream cheese mixture.
Spread 1/4 cup of filling down the center of each crepe. Add sliced strawberries, then roll the crepes by folding the sides over the filling. Top with whipped cream, strawberries, and a dusting of powdered sugar.
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