For the filling:
  • 8 oz cream cheese, slightly softened
  • 1/4 c Better Batter Corn-Free Powdered Sugar, plus more for dusting at serving time
  • 4-5 fresh strawberries, finely diced
  • 1 c fresh strawberries, sliced
For the crepe batter:


Make the filling. In a medium bowl, combine the cream cheese and powdered sugar using a handheld electric mixer. Beat until well combined. Mix in the diced strawberries. Set aside. Prepare the crepe batter. In a large bowl, whisk together the flour, salt, eggs, milk, and oil (I used vegetable oil). Make sure to whisk well so you do not have lumps. Cook the crepes. Warm a crepe pan or a small skillet sprayed with cooking spray over medium-high heat on a campfire grill, barbecue grill, or stove top. Use a small ladle or a tablespoon to add approximately 3 tablespoons of crepe batter into the preheated pan. Quickly swirl the pan to evenly coat the bottom of the pan. Cook batter on the first side 1-2 minutes or until you see the edges begin to dry out. Use your fingers, a fork, or a spatula to carefully flip the crepe over. Cook for one additional minute. The crepes should not be browned deeply - flip and remove from the pan when the crepe is just barely beginning to color. Remove to another plate and cover with a clean kitchen towel to retain heat and moisture. Repeat with remaining batter. Fill and serve. Move a cooked crepe to a serving plate. Scoop a heaping tablespoonful of strawberry filling into the center of the crepe, spreading it out. Layer in some sliced strawberries and roll up. Add more strawberries and dust with powdered sugar before serving. Makes 12 -15 crepes, depending on pan size. Adapted from Delish