Easy homemade crepes with a delicious strawberry and cream filling. You can enjoy Strawberries and Cream Crepes for a fancy breakfast or dessert.
Add all ingredients to a blender and blend until smooth. Scrape down the sides of the blender if needed.
Refrigerate batter for 30 minutes. (Recommended, but not required)
Heat a large non-stick skillet to medium heat. When skillet is hot, lightly grease it with a little butter or cooking spray.
Hold the handle of the skillet and as you pour a few tablespoons of batter in, tilt the skillet around in a circular motion to allow the batter to evenly coat the bottom of the pan, in a thin layer.
Cook for 30 seconds-1 minutes or until the edges of the crepe curl slightly and the bottom of the crepe is lightly golden. Flip to the other side and cook for another 30 seconds.
(Adjust your heat between medium-medium high until your crepes are cooking in about 30 seconds on each side. Re-grease your pan every few crepes, as needed.)
Remove crepe to a plate. Add more crepes to the plate as you cook them, and cover the plate with tinfoil to keep them warm.
In a small bowl mix together the cream cheese, powdered sugar, and vanilla until smooth.
In another mixing bowl, beat the cream and powdered sugar on high speed until stiff peaks.
Spoon most of the whipped cream into the cream cheese mixture and fold in until smooth. Reserve a little bit of whipped cream for topping on the crepes, if desired.
Spoon a thin layer of the filling into on a crepe. Add some fresh strawberries on top and then roll it up.
Serve sprinkled with powdered sugar, extra strawberries and whipped cream, if desired.