Strawberry cheesecake chocolate crepes
A delightful lacto ovo vegetarian breakfast option, these Strawberry Cheesecake Chocolate Crepes are a sweet treat for any morning. This recipe serves 4 and covers 20% of your daily requirements of vitamins and minerals. Perfect for Mother's Day, this dish takes about 40 minutes to make and has a Spoonacular score of 68%.
Ingredients
cream cheese
226.8 g
strawberries
180 g
vanilla extract
1 tsp
lemon juice
1 tsp
cane sugar
2 Tbsps
flour
187.5 g
cocoa powder
21.5 g
kosher salt
0.12 tsps
free range eggs
3
milk
305 ml
water
59.15 ml
unsalted butter
4 Tbsps
Method
- How to Make Strawberry Creme Cheese Filling
- Add cream cheese, strawberries, vanilla extract, lemon juice, and granulated sugar into a medium-sized mixing bowl.
- Use a hand mixer, wooden spoon, or spatula to mix ingredients.
- Mix until smooth.
- Set aside.
- How to Blend Chocolate Crepes Ingredients
- Combine flour, sugar, cocoa powder, salt, and eggs to a food processor or blender.
- If using a food processor, keep it running as you add milk and water. Continue to pulse intil blended well.
- Pour in melted butter and vanilla extract.
- Set bowl aside.
- How to Make Chocolate Crepes
- Heat crepe pan or 8"-10" omelet pan over medium heat.
- Pour 1/4 cup of batter directly into the middle of the pan and swirl to cover the bottom.
- Cook the crepe for 2-3 minutes or until the bottom is light brown and the edges are completely set.
- Flip the crepe over and cook for an additional minute.
- Transfer to a serving platter and repeat for the rest of the batter.
Nutrition:
Carbs
55 g
Fat
37 g
Protein
16 g
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