Cream Cheese Stuffed Strawberry Crepes

Crepes were one of the first recipes my mom ever taught me. She would make AMAZING stuffed crepes every Christmas morning and it's something I look forward to every year! Even on weekends as a kid, she would just make regular crepes for breakfast and I'd smother them in maple syrup and call it a day.

This recipe is a little nod to my mom's Christmas crepes recipe. However, she adds bananas to her topping (maybe I'll share the OG Mama Raber stuffed crepe recipe around Christmas this year) and I made my own strawberry sauce for this guy. Baked, these crepes are crispy on the edges and warm and melty on the inside, while the strawberry topping adds a little sweetness.

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Servings: 8-12

Prep Time: 40 min

Total Time: 1 hr 30 min

INGREDIENTS:

For the Crepes

• 3 eggs

• 1 cup flour

• Pinch of salt

• 1 Tbsp sugar

• 1 cup milk

• 2 Tbsp melted butter (+ a few more Tbsp for greasing the pan)

For the Filling

• 1 8oz package of cream cheese, softened

• 1 1/4 cup powdered sugar

• 1 tsp vanilla

• 1 small lemon

• 1 tub Cool Whip

For the Topping

• 4 cups frozen strawberries

• 1 Tbsp corn starch

• 1 small lemon

• 1/4 cup sugar

DIRECTIONS:

To make the Crepes

1. Beat eggs in a medium sized mixing bowl. Add flour, sugar, and salt and mix until combined.

2. Add melted butter and mix again.

3. Add a small amount of milk at a time while mixing until it is all incorporated. This will help the batter stay smooth and minimize lumps.

4. Heat a pan over medium heat. Melt 1/4 Tbsp of butter in the pan.

5. Once the pan is hot, add 1/3 cup of the batter to the pan and swirl so the batter evenly coats the entire bottom of the pan.

6. Allow the crepe to cook for about 1 minute, or until the edges get lightly golden brown and it no longer looks wet. Flip the crepe and cook for another 30 seconds.

7. Remove crepe from the plan and place it on a plate. Repeat the cooking process until all the batter is used up, making sure to continue to add butter to the pan every few crepes to prevent sticking.

8. Your crepes will store, covered, in the refrigerator for up to 3 days.

To make the Filling

1. Combine cream cheese, sugar, and vanilla in a medium sized bowl. Add the zest and juice of the lemon and mix well.

2. Fold in the Cool Whip until smooth.

To make the Topping

1. In a medium size sauce pan, whisk the corn starch and water together until the corn starch has dissolved.

2. Add the strawberries, sugar, and the zest and juice of the lemon to the pan and cook on medium high for 5 minutes, stirring constantly, and breaking up the strawberries as it cooks down.

3. Remove from heat and allow to cool.

To Assemble

1. Grease a 9x11 inch baking dish and preheat the oven to 325 degrees F.

2. Spread 2 Tbsp of the filling on a crepe. You can either roll the crepe like a cigar or fold the crepe in half, then fold it again to create a triangle. Place the filled crepe in the prepared baking dish.

3. Continue filling and rolling/folding the crepes until they are all in the dish.

4. Drizzle the cooled topping over the prep'd crepes.

5. Bake for 20 minutes.

6. Top with sliced fresh strawberries and/or powdered sugar. Serve warm!