Delicious Cream Cheese Filled Crepes with Fresh Strawberries

In a blender, combine eggs, milk, melted butter, sugar, vanilla extract, salt, and flour. Blend for 15-20 seconds or until fully mixed and smooth.
Refrigerate the batter for at least 1 hour or overnight to allow it to thicken slightly and improve texture.
Cook the Crepes:

Spray an 8-10 inch nonstick pan with cooking spray and heat over medium heat.
Pour 1/4 cup of the crepe batter into the center of the pan, then tilt and swirl the pan from side to side to spread the batter evenly into a thin circle.
Cook for 1-2 minutes until the top of the crepe looks dry and it can slide easily in the pan.
Carefully flip and cook for an additional 30 seconds to 1 minute. Transfer to a plate and repeat with the remaining batter.
Make the Cream Cheese Filling:

In a medium bowl, beat cream cheese until smooth and creamy.
Gradually add powdered sugar, lemon juice, and vanilla extract while mixing until smooth.
In a separate bowl, whip heavy whipping cream with 4 tbsp sugar until stiff peaks form.
Gently fold the whipped cream into the cream cheese mixture until combined.
Assemble the Crepes:

Once the crepes have cooled slightly, spread a generous amount of the cream cheese filling in the center of each crepe.
Top with a few slices of fresh strawberries.
Fold the crepes and arrange them on a serving plate.
Serve and Enjoy:

Serve the crepes with additional strawberry slices on top. You can drizzle with extra cream cheese filling or powdered sugar for extra sweetness.
Enjoy the creamy, fruity goodness of these decadent crepes!
Serving and Storage Tips: