Vegetarian

Strawberry cheesecake chocolate crepes

Name: Strawberry cheesecake chocolate crepes
Total time: 40 min
Yield: 4 servings
Ingredients: 8 oz cream cheese; 1.25 cup strawberries; 1 tsp vanilla extract; 1 tsp lemon juice; 2 Tbsps cane sugar; 1.5 cups flour; 0.25 cup cocoa powder; 0.12 tsps kosher salt; 3 free range eggs; 1.25 cups milk; 0.25 cup water; 4 Tbsps unsalted butter

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

8 oz

strawberries

1.25 cup

vanilla extract

1 tsp

lemon juice

1 tsp

cane sugar

2 Tbsps

flour

1.5 cups

cocoa powder

0.25 cup

kosher salt

0.12 tsps

free range eggs

milk

1.25 cups

water

0.25 cup

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:

618 kcal

Carbs

55 g

Fat

37 g

Protein

16 g

Share recipe: