Strawberry Cheesecake Crepes
Strawberry Cheesecake Crepes are a delicious combination of creamy cheesecake filling with juicy strawberries and vanilla flavoured crepes.
Foto: Cafe DelitesIngredients
- 1 cup liquid egg whites (or 4 large eggs)
- 1 1/2 cups unsweetened almond milk
- 1/2 cup water
- 2 oz light butter or coconut oil (melted)
- 1/4 teaspoon salt
- 1/4 cup natural sweetener (or sugar of choice)
- 2 cups spelt flour ( or substitute for plain or all purpose flour)
- Coking oil spray
- 8 oz low fat/fat free cream cheese (softened)
- 8 oz low fat vanilla greek yoghurt
- 1/4 cups natural sweetener (or sugar of choice)
- 1 tablespoon lemon juice
- 1/2 teaspoon vanilla extract
- 4 cups fresh strawberries (sliced )
Steps
In a large bowl, whisk the egg whites (or eggs), milk, water, butter and salt until lump free. Add in the flour and whisk again until smooth.
Spray a medium-sized nonstick pan with cooking oil and wipe over with a paper towel
Pour 1/4 cup of batter per crepe onto the center of pan, while swirling and lifting the pan
to evenly coat the entire pan base.
Cook until the crepe is set and the edges begin to change to a gold colour
Gently peel the edges away from the pan (I use my fingers but a spatula will do the trick) and flip to cook the underside for a further 20-30 seconds
When cooked through, remove onto a separate plate, and repeat entire process with remaining batter: (cooking spray, wipe over, pour 1/4 cup batter per crepe, etc)
While Crepes are frying, prepare cheesecake filling:
Combine cream cheese, yoghurt, sweetener/sugar, lemon juice, and vanilla until smooth.
Slice the strawberries ready for serving (mix the strawberries through the cream cheese mixture, or serve separately onto serving plates)
Spoon 2 heaping tablespoons of cheesecake onto the centre of each crepe, and serve with extra strawberries. Optional: top with strawberry jam/conserve and dust with icing sugar for extra decadence
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