Homemade strawberry crepes in just 15 minutes! Fill them with a sweet cream cheese filling and fresh strawberry sauce. These make the perfect easy breakfast or dessert!
In a blender, blend milk, eggs, butter, sugar, vanilla, salt and flour 15 to 20 seconds, or until batter is smooth. Chill at least 30 minutes, or overnight.
Spray nonstick cooking spray onto an 8-inch frying pan. Pour about 1/4 cup batter into the pan and cook over medium-low heat. Turn pan immediately from side to side to form an even circle. Cook 1 to 2 minutes per side, or until lightly browned. Remove from heat and stack on a plate.
Strawberry Sauce
In a medium bowl, toss together the strawberries and sugar. Chill at least 15 minutes, or until a syrup forms.
For more of a jam strawberry filling, place the strawberries with sugar in a small saucepan. Then add the lemon juice and butter. Cook over medium-low heat. Simmer 3 to 5 minutes, or until thickened. Mash with a fork, if desired, and let cool.
Fill the crepes with strawberry filing and add additional toppings, if desired.
Notes
Crepe filling: I love to fill with this crepe filling. Make-ahead: The batter can be made up to 24 hours in advance and stored in the refrigerator until ready to cook. The crepes can be made up to 3 days in advance. Storage: Add to a zip-top bag or covered container and layer parchment in between each crepe. Place in fridge for up to 3 days place in the freezer for up to 3 months.