This simple recipe makes an indulgent breakfast or delicious summer dessert. Showcasing fresh berries and a light cheesecake filling, these strawberry cheesecake crepes will become a family favorite.
Mix together flour, milk, melted butter, eggs, sugar and vanilla extract until well incorporated. Let batter sit for 2 minutes or until bubbles disappear.
Place an 8 inch nonstick skillet over medium heat. Since you're using a nonstick pan, there is no need to add butter to the pan. Keep pan over heat for about a minute until heated through, and add in a quarter cup of batter, while lightly swirling pan to fully coat the bottom.
Cook for about 45 seconds, or until lightly brown, and then flip, cooking an additional 15-20 seconds.
Stack cooked crepes on a plate until cool.
Beat together softened cream cheese, milk, powdered sugar and vanilla extract for two minutes, until light and fluffy.
Spread a thin layer of strawberry fruit spread on crepe, and top with a cheesecake filling. Roll and repeat until all your crepes are filled. Top with powdered sugar and fresh berries. Enjoy!