Delight in these soft and tender crepes filled with a luscious strawberry cream filling, perfect for a sweet treat.
Combine the fresh strawberries and granulated sugar in a bowl and let them chill in the refrigerator for at least one hour.
Chilling the strawberries allows them to release their natural juices, enhancing the flavor.
Drain any excess liquid from the strawberries and set aside.
Save the drained liquid to use as a syrup for topping the crepes.
In a mixing bowl, blend the softened cream cheese and powdered sugar until smooth.
Ensure the cream cheese is at room temperature for easier blending.
Fold the drained strawberries into the cream cheese mixture.
Gently fold to maintain the texture of the strawberries.
In a mixing bowl, whisk together the eggs, milk, melted butter, flour, salt, and vanilla until smooth.
Let the batter rest for 15 minutes to remove air bubbles and improve texture.
Heat a crepe pan over medium-high heat and lightly grease it with butter.
The pan is ready when water droplets sizzle upon contact.
Pour a small amount of batter into the pan, tilting to spread evenly, and cook until the edges lift slightly.
Flip the crepe carefully to avoid tearing.
Fill each crepe with the strawberry cream mixture and fold neatly.
Serve immediately for the best taste and texture.
Sprinkle powdered sugar over the crepes before serving.
Add a few fresh strawberry slices for an elegant presentation.
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