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Strawberry Cream Cheese Stuffed Crepes

Strawberry Cream Cheese Stuffed Crepes

The ultimate brunch delight! These Strawberry Cream Cheese Stuffed Crepes are light, fluffy, and bursting with flavor. Perfect for impressing guests or treating yourself!
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Servings: 4 servings
Course: Breakfast
Cuisine: American
Calories: 180
Ingredients Equipment Method Notes

Ingredients
  

  • 2 eggs Eggs
  • 1 cup Whole-wheat flour
  • 3/4 cup Almond milk
  • 1/2 cup Water
  • 3 tablespoons Coconut oil, melted
  • 1/2 cup Fat-free cream cheese
  • 1/4 cup Fresh strawberries, sliced
  • 1 tablespoon Honey

Equipment

  • Skillet
  • Frying Pan
  • Blender
  • Mixing Bowl
  • Chef's Knife

Method
 

  1. Combine all the ingredients in a blender and mix until smooth. The batter should be very thin.
  2. Heat a skillet (or a griddle) on medium-high heat. Pour 1/4 cup of the batter onto the hot pan and use a ladle to swirl the crepe into a thin circle.
  3. Cook for about 1 minute and then quickly and carefully flip to cook the second side. Cook for another minute and remove from the pan. Repeat with the remaining batter.
  4. Combine all the ingredients and mix until well blended.
  5. Place 1 to 2 tablespoons in a line down the middle of a cooked crepe. Roll the crepe into a burrito shape and serve. Enjoy!

Notes

  • Storage: Store leftovers in an airtight container in the refrigerator for up to 3 days.
  • Freezing: You can freeze cooked crepes for up to 2 months. Just separate layers with parchment paper.
  • Pairing: Serve with fresh fruits or a light salad for a balanced meal.
  • Make Ahead: The batter can be made a day in advance and stored in the fridge.
  • Serving: Warm crepes taste best, so reheat them briefly on a skillet before serving.