๐๐ฟ๐ฒ๐ฝ๐ฒ๐ ๐ช๐ถ๐๐ต ๐๐ฟ๐ฒ๐ฎ๐บ ๐๐ต๐ฒ๐ฒ๐๐ฒ ๐๐ถ๐น๐น๐ถ๐ป๐ด ๐ฎ๐ป๐ฑ ๐ฆ๐๐ฟ๐ฎ๐๐ฏ๐ฒ๐ฟ๐ฟ๐ถ๐ฒ๐ ๐ฅ๐
Ingredients:
For the Crepes:
2 cups milk
4 eggs
3 tbsp melted butter
1 tbsp sugar
1 1/2 tbsp vanilla extract
1/8 tsp salt
1 1/2 cups flour
For the Cream Cheese Filling:
8 oz cream cheese, softened
1 1/4 cups powdered sugar
1 tbsp lemon juice
3/4 tsp vanilla extract
1 cup heavy whipping cream
4 tbsp sugar
For the Strawberry Topping:
4 cups strawberries, sliced
Instructions:
1. Prepare the Crepe Batter:
In a blender, combine eggs, milk, butter, sugar, vanilla, salt, and flour. Blend for 15โ20 seconds until smooth and fully mixed.
Refrigerate the batter for at least 1 hour or overnight for best results.
2. Cook the Crepes:
Heat an 8โ10 inch nonstick pan over medium heat and spray lightly with cooking spray.
Pour 1/4 cup of batter into the pan and tilt it to spread the batter evenly into a thin circle.
Cook until the top looks dry and the edges start to lift, about 1-2 minutes. Gently flip and cook the other side for about 30 seconds.
3. Make the Cream Cheese Filling:
In a bowl, beat the cream cheese until smooth. Add powdered sugar, lemon juice, and vanilla extract. Beat until creamy.
In another bowl, whip the heavy cream with the sugar until stiff peaks form. Gently fold the whipped cream into the cream cheese mixture.
4. Assemble the Crepes:
Spread a layer of the cream cheese filling onto each crepe. Add sliced strawberries on top.
Roll up or fold the crepes as desired.
5. Serve:
Garnish with additional strawberries or a dusting of powdered sugar if desired.
Prep Time: 15 minutes
Cook Time: 20 minutes
Total Time: 35 minutes
Servings: 10โ12 crepes
These crepes are light, airy, and bursting with sweet, creamy, and fruity flavorsโperfect for breakfast, brunch, or dessert! ๐