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1
To prepare the crepes: Place the eggs in a blender and pulse a few times to break them up.
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2
Add the milk, oil, flour, and salt and blend until smooth.
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3
Heat an 8-inch nonstick saute pan over medium heat.
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4
Place a small amount of oil on a paper towel and rub it over the surface of the pan.
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5
Pour in 1/4 cup of the crepe batter and quickly swirl the pan, rolling the batter around until it covers the entire bottom of the pan.
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6
Cook for 2 minutes, or until the crepe is set in the center.
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7
Loosen the edges with a rubber spatula and turn the crepe over.
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8
Cook for 1 minute and remove from the pan.
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9
Repeat the process with the remaining batter, oiling the pan between each crepe.
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10
Stack the cooked crepes on top of each other and gently pull them apart when you are ready to use them, or separate them with pieces of waxed paper to keep them from sticking together.
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11
To prepare the filling: Wash, stem, and slice the strawberries, draining them well.
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12
Place the cream cheese in a large bowl and mix with an electric mixer on medium speed for 1 minute, or until fluffy.
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13
Add the heavy cream and beat on medium-high speed for 2 to 3 minutes, or until it forms a soft whipped cream.
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14
As the beaters are lifted out of the cream, they will form peaks, but the tips will flop over as soon as the cream pulls away from the beaters.
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15
Add the powdered sugar and mix on medium speed for 30 seconds, or until thoroughly incorporated.
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16
Set aside 1/2 cup of the sliced strawberries for garnish and gently stir the remaining strawberries into the cream.
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17
Place a crepe in the center of each plate.
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18
Spoon about 1/3 cup of the strawberry cream down the center of each crepe and fold in the sides to form a roll.
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19
Gently roll the crepes over so the seam sides are down and continue filling and folding the crepes until there are 3 rolled crepes on each plate.
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20
Sprinkle the crepes with powdered sugar, spoon any remaining cream in the center of the crepes, and top with the remaining strawberries.
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21
Whenever you are mixing cream cheese with other ingredients, always make sure to whip the cream cheese first to smooth it out.
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22
If you dont, the cream cheese will stay in small lumps and become almost impossible to get smooth.
