Strawberry Cheesecake Crepes with Nutella

A few weeks ago I volunteered to help one of my friends with her cute daughter’s wedding reception. She told me they would be having Strawberry Crepes and asked if I would be willing to make some crepes. My first thought was “Oh no, I haven’t made crepes since high school, I sure hope I don’t mess them up.” But I said yes, planning on making a trial batch beforehand. I never got the chance, because I didn’t get the crepe recipe early enough,  so I was totally freaking out a bit worried.

The morning of the reception I got to work making a big batch. My first crepe was a disaster! It looked more like a demented piece of swiss cheese than a crepe. I started sweating a bit. But the second one turned out oodles better. And by the 6th or 7th crepe, I was crankin’ them out. I learned that the secret was to tilt the pan and swirl the batter the second I poured it in the pan. By crepe #85, I was a pro! So if you’re a little nervous about making crepes, don’t worry. It’s not as hard as it seems. Pinky promise.

When I went to the reception that night, I got to sample a completed crepe. Oh my goodness. So yummy! The kind of yummy that makes you wish you weren’t at a wedding reception so you could lick your plate. Right after the reception, we made a beeline to the grocery store for strawberries so I could make crepes for my family the next day. These crepes are to die for! Cheesecake filling, fresh sweet strawberries,  Nutella, and some whipped cream. I am drooling right now just thinking about them.

Strawberry Cheesecake Crepes with Nutella

Batter:
1 1/2 cups milk
3 eggs
2 Tbsp melted butter
1/2 tsp vanilla
1 1/4 cups flour
2 Tbsp sugar
Pinch of salt

Filling:
4oz cream cheese, softened (I used light)
2 Tbsp milk
1 3oz box vanilla pudding
1 1/2 cups milk
1/2 tsp vanilla
6-8oz of Cool Whip
Nutella

Topping:
1 pint fresh strawberries, sliced
2-4 Tbsp sugar
Nutella, warmed
Whipped cream

For crepes: Blend milk, eggs, melted butter, and vanilla in the blender. Slowly add flour, then sugar and salt. Blend well. Cover and refrigerate for 1 hour so the batter will thicken slightly. Pour about 3-4 Tbsp of batter in the bottom of a round heated skillet. (Use a little oil if needed.) Tilt the pan to cover the bottom. Cook for 1-2 minutes. Gently use a spatula to flip the crepe. Cook about 1-2 minutes on the second side.

For filling: Blend cream cheese and 2 Tbsp milk till smooth and set aside. Beat pudding mix, 1 1/2 cups milk, and vanilla. Add to cream cheese mixture and beat well. Fold in Cool Whip.

For topping: Slice strawberries and stir in sugar. Let sit a few minutes till sugar dissolves.

To assemble: Spread a tiny amount of Nutella down the center of a crepe. Add a scoop of filling and roll up. Place one or two on a plate. Top with strawberries. Drizzle with warmed Nutella. Top with a bit of whipped cream. Try not to inhale them, I dare you.

-Makes about 16-20 7″ crepes

Notes:
-The crepe batter can be made a day or two ahead and stored in the refrigerator.
-Crepes can be cooled and stacked, and they won’t stick together. Cooked crepes can be stored a day or two in the fridge.