A couple of weeks ago I met my friends at a little French restaurant where we dined on crepes, croissants, French fries, and some kind of French breakfast sandwich. I had a crepe with creamy tomato sauce, mushrooms, and chicken. It was fabulous. I had never had a savory crepe before and I really enjoyed it. I immediately suggested to Kelly that we make savory crepes. I thought she would be totally into it. Creamy tomato sauce. Chicken. Mushrooms. Crepes. What is not to like? She wasn’t feeling the savory part, but she was on board with the crepe idea. So we came up with this strawberry nutella cheesecake crepe. I have come to realize that our style of cooking is basically to cram as much of our favorite things into 1 dish as possible. Cream cheese + nutella + strawberries in a crepe. How could that ever NOT be a good thing?
Here is my one issue with crepes. I suck at making them. They always say that the first crepe in the batch is a “throw away” and the rest are good. Well for me, I am lucky to get one good crepe out of a batch. To save myself the frustration I decided to just buy the crepes! Much easier. But I have made it a goal to perfect homemade crepes. Kelly and I could not decide if these should be classified as a dessert or breakfast but we did agree that they are super tasty!
Here is what you’ll need
Slice the strawberries, mix them with sugar, and allow them to macerate
Mix together the cream cheese and nutella. Add the powdered sugar, milk, vanilla, and lemon juice.
Spread the cheesecake filling over the crepe
Top with strawberries and fold over
Top with powdered sugar, whipped cream, and extra strawberries. Yum!
Ingredients
1 brick cream cheese
¼ cup nutella
¼ cup powdered sugar
1 tablespoon lemon juice
½ teaspoon vanilla extract
½ cup milk
1 batch crepes, we had enough filling for 4 crepes but our crepes were about 8 inches across
2 cups strawberries
¼ cup granulated sugar
Directions
Slice the strawberries and place them into a bowl. Add the granulated sugar and mix well. Allow them to macerate while you prepare the filling for the crepes. In the bowl of a stand mixer fitted with the paddle attachment mix together the cream cheese and the nutella until fluffy; about 3 minutes on high speed. Add the powdered sugar, lemon juice, vanilla and milk. Continue to mix for 1-2 more minutes. Spoon ¼- ½ of a cup of filling into each crepe. (Depending on the size of your crepe) Give the strawberries a stir and spoon about 1-2 tablespoons of strawberries over the cheesecake filling. Fold over one side of the crepe then the other and sprinkle with powdered sugar. Serve immediately. You can make the crepes and the filling ahead of time but do not assemble until you are ready to serve.
Source: A Live Love Pasta Original
