Ingredients Jump to Instructions ↓

  1. 8 ounce(s) (package ) cream cheese , softened 1/4 cup(s) confectioners' sugar 1 cup(s) sliced strawberries 1 cup(s) flour 1/4 teaspoon(s) salt 4 large eggs , lightly beaten 1 1/3 cup(s) milk 2 tablespoon(s) vegetable oil

Instructions Jump to Ingredients ↑

  1. Make strawberry filling: In a small bowl, combine cream cheese and confectioners’ sugar until smooth. Fold in strawberries; set aside. Make crepes: In a bowl, whisk together flour and salt. Add remaining ingredients, whisking until smooth. Warm a 9-inch nonstick skillet over medium-high heat (stove, grill or campfire); coat lightly with nonstick cooking spray. Pour 3 Tbsp. batter into pan (a ladle may be helpful for this) and quickly swirl the pan to make an even layer. Cook 1 to 2 minutes, until browned; flip over using a very thin spatula and cook 1 minute more, until golden. Keep an eye on the heat level — you want the crepe to be cooked through but still soft and not too browned. Slide the crepe onto plate; cover with a clean kitchen towel to retain moisture. Repeat process with remaining batter, making a stack of about 12 crepes. Spoon 2 Tbsp. strawberry filling into center of each crepe; roll up. Serve garnished with maple syrup, confectioners’ sugar and/or sliced strawberries.


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