Strawberry Cream Cheese Crepes (Print Version)

# Ingredients:

→ Crepe Batter

01 - 5 ml vanilla extract
02 - 25 g granulated sugar
03 - 2 g salt
04 - 60 g unsalted butter, melted
05 - 120 ml water
06 - 480 ml whole milk
07 - 4 large eggs, at room temperature
08 - 250 g all-purpose flour

→ Cream Cheese Filling

09 - 30 ml heavy cream
10 - 5 ml vanilla extract
11 - 40 g powdered sugar
12 - 450 g cream cheese, softened

→ Strawberry Topping

13 - 25 g granulated sugar
14 - 15 ml lemon juice
15 - 300 g fresh strawberries, sliced

# Instructions:

01 - Cover up the bowl, toss it in the fridge for half an hour to let the batter chill out. Pour the batter through a strainer so it’s nice and smooth—no lumps. Next, slowly add your wet ingredients to the dry ones, mixing until everything comes together. In one bowl, whisk up your flour and salt. In another, beat the eggs, then add milk, water, melted butter, sugar, and vanilla while whisking.
02 - Mix in the cream and vanilla with the soft cream cheese and powdered sugar. Whip this all up until the mix goes fluffy and smooth, using either a whisk or a hand mixer. Keep stirring until you can't spot any lumps.
03 - Let sliced strawberries sit with sugar and lemon juice, giving them a gentle toss. Wait around 15–20 minutes so the berries get juicy.
04 - Keep a plate ready with wax paper—stack the finished crepes there to stay warm. For each one, pour about 60 ml of batter onto the hot, greased (if needed) 20 cm non-stick crepe pan, swirling so it covers in a thin layer. Cook 1–2 minutes for the first side, flip, then do another minute or two. Repeat for the rest.
05 - Pile some cream cheese filling on each crepe, then top with those juicy strawberries. Fold or roll however you like. Add extra berries if you're feeling fancy and enjoy right away.

# Notes:

01 - Resting your batter lets crepes turn out softer and helps stop them from ripping.
02 - Put wax paper between crepes when stacking—they’ll stay warm and won’t glue themselves together.
03 - It’s totally fine to leave the batter in the fridge for a whole day before you use it.
04 - Stuffed crepes hold up in the fridge for as long as three days.

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