Strawberry Cheesecake Crepes

April 6, 2016
30 Min Prep
Strawberry Cheesecake Crepes

Who doesn’t love a brunch with crepes? You’ll be surprised at how simple they are to make and they freeze well. Crepes are versatile and can be enjoyed with many sweet or savoury fillings. This recipe is sweet, rich and a wonderful, special occasion treat.

INGREDIENTS

Batter

  • 2 eggs
  • ¼ cup almond milk
  • 2 tbsp. water
  • 4 tbsp. flour
  • ⅛ tsp. salt

Filling

  • 4 oz. cream cheese
  • 6 tbsp. vanilla greek yogurt
  • ½ tsp. vanilla
  • ¼ cup sugar

Topping

  • 2 cups fresh strawberries
  • ⅓ cup sugar
  • 1 tbsp. lemon juice

METHOD

Preheat oven to 170Batter

Beat eggs, milk and water just until smooth. It should be the consistency of heavy cream. Lightly oil a crepe pan or medium frying pan and heat at medium high. When the pan is hot drop 2 tbsp. of batter in. Rotate the pan quickly so that the batter covers the entire base. When the edges of the crepe turn brown, quickly flip the crepe (use a spatula) and cook for 20 seconds. Remove from pan and place in the oven to keep warm.

Filling

Beat cream cheese, yogurt and sugar until smooth.

Topping

Chop strawberries coarsely and toss with lemon juice and sugar.

Place 2 tbsp. filling in each crepe. Roll up and place seam side down on plate. Top with sauce.

Enjoy!

*makes 12 servings