Strawberry Cream Cheese Crepes

In a blender, add eggs, milk, melted butter, sugar, vanilla, salt, and flour.
Blend for 15-20 seconds, or until smooth and well combined.
Refrigerate the batter for at least 1 hour, or overnight for best results.
Step 2: Cook the Crepes
Heat an 8-10 inch nonstick pan over medium heat and lightly coat with cooking spray.
Pour 1/4 cup of crepe batter into the pan, swirling it to create an even, thin circle.
Cook until the top looks dry and the crepe slides easily in the pan (about 1-2 minutes).
Flip and cook for another 30 seconds, then remove from the pan.
Repeat with the remaining batter, stacking cooked crepes with parchment paper in between.
Step 3: Make the Cream Cheese Filling
In a bowl, beat the cream cheese until smooth.
Add powdered sugar, lemon juice, and vanilla, and mix until well combined.
In a separate bowl, whip the heavy cream and soft sugar until stiff peaks form.
Gently fold the whipped cream into the cream cheese mixture until smooth.
Step 4: Assemble the Crepes
Spread 2 tablespoons of the cream cheese filling onto one side of each crepe.
Fold or roll the crepe and top with sliced strawberries.
Serve immediately and enjoy!
Serving and Storage Tips