Strawberry Cream Crepes (Print Version)

Super-thin crepes cuddling smooth cream cheese and bright strawberries, just right for late mornings or casual brunches.

# Ingredients:

→ Crepe Batter

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

→ Cream Cheese Filling

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

→ Strawberry Topping

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

# Steps:

01 - Put a lid on your bowl and slide it into the fridge for half an hour so everything gets cozy.
02 - Strain your batter with a fine-mesh strainer to catch lumps. Then whisk it again just to be sure it's all smooth.
03 - Use your mixer or just a whisk to beat cream cheese till it's nice and smooth. Add powdered sugar, vanilla, and heavy cream. Whip until it's fluffy and creamy.
04 - Toss strawberry slices with lemon juice and granulated sugar in a bowl. Let them sit for about 15 minutes so they get juicy.
05 - Dump flour, salt, and sugar in your big bowl. In another bowl, whisk eggs. Add milk, water, melted butter, and vanilla. Slowly pour all the wet stuff into the dry and mix until it looks like pancake batter.
06 - Get your non-stick pan hot on medium. Coat it lightly if you think it'll stick. Pour about 60 ml of batter in, then swirl the pan till it's barely covering the bottom. Wait 1 to 2 minutes until the bottom looks golden. Flip and cook for another minute. Slide finished crepes onto a plate layered with wax paper. Keep going till you're out of batter.
07 - Spoon on some cream cheese filling for each crepe, then pile on those juicy strawberries. Roll or fold however you like. Add more berries if you feel fancy, then enjoy right away.

# Notes:

01 - Letting your batter chill makes crepes less likely to fall apart and the texture comes out better.
02 - Lay wax paper between warm crepes so they stick less and stay warm.
03 - You can stash leftover batter in the fridge for up to 24 hours.
04 - Put extra filled crepes covered in the fridge and they'll hold up for about 3 days.

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