'Berry' creamy strawberry crepe


This delicious dessert will impress even the hardiest of critics!







Cream cheese


Lemon juice

Lemon zest

Vanilla essence

Whipped cream



Add three eggs, ½ a cup of milk, ½ a cup of water, 3 tablespoons of melted butter, ¾ of a cup of plain flour, and ½ a teaspoon of salt to a medium-sized bowl. Mix until smooth.

Add 1 teaspoon of oil or a dusting of canola spray to a non-stick frying pan and heat to 180 degrees. Pour the batter onto the frying pan, using approximately two tablespoons for each crepe. Tilt the frying pan to spread the batter as thinly as possible. Flip the crepe over when the batter sets and the edges appear brown. Cook until the other side appears golden brown. Stack finished crepes on a plate and repeat until you’ve used all of your batter.

Blend 250g of cream cheese with 1 ¼ cups of sugar, 1 tablespoon of lemon juice, 1 teaspoon of lemon zest and ½ teaspoon of vanilla essence in a bowl and mix with an electric mixer until smooth. Gently fold in 1 cup of whipped cream.

Fill each crepe with 1/4 of a cup of sliced strawberries and 1/3 of a cup of the cream cheese filling, roll up and top with a dollop of the cream cheese filling and a sliced strawberry. Serve and enjoy.