-
Place flour, sugar, and salt in a medium bowl and stir. Make a well in the center of the flour mixture and add eggs.
-
Mix egg and flour while pouring milk into the bowl, stirring well to combine. Beat with electric beater until it's free of lumps. Let stand for 5-10 minutes until slightly thickened.
-
Spray a non-stick saute pan with non-stick cooking spray and heat pan on medium high. Add a 1/4 cup of batter to pan and swirl around the pan.
-
As the edges cook, use a spatula to lift the edges of the crepe. After about 1 minute, flip the crepe over and cook for approximately 30 seconds.
-
To make filling, hand-mix with spoon (or blend with electric mixer on VERY slow speed as not to make too thin) the cream cheese, sugar and vanilla extra until combined.
-
To make topping, place thawed strawberries in food processor with honey and process until blended. Add to a saucepan and heat until boiling.
-
In a separate bowl, mix the cornstarch and water and make a paste. If mixture is too thick, add slightly more water--a little at a time. Add the cornstarch-water paste to the boiling topping mixture and continue boiling until thickened. Let cool.
-
To assemble the crepes, fill each center of the crepe with 1/4 cup strawberry/cream cheese filling.
-
Wrap each crepe by bringing up the sides first and then rolling away from you to seal edges.
-
Top each crepe with 2 tbsp. sauce.