Ingredients

The following ingredients have 8 Servings
  • CREPES:
  • 3/4 cup milk
  • 1/2 cup water
  • 2 large eggs
  • 1 tablespoon coconut sugar (or brown sugar)
  • 1/4 teaspoon salt
  • 1 cup white whole wheat flour
  • FILLING AND TOPPING:
  • 6 oz cream cheese (softened)
  • 1/3 cup agave syrup
  • 2 teaspoons vanilla extract
  • 2 cups sliced fresh strawberries (divided)
  • 2 tablespoons coconut sugar (or brown sugar)
  • 2 bananas (peeled and sliced)
  • Powdered sugar (optional)

Instruction

  • Make the crepes: In a blender, blend all crepe ingredients until smooth. Refrigerate batter 1 hour.
  • Once batter is chilled, heat a lightly-greased nonstick pan over medium-high heat. Cook crepes by 1/3-cupfuls 1-2 minutes on each side until a light golden-brown, flipping once. Keep warm and set aside.
  • In a medium bowl, beat cream cheese, agave, and vanilla on high speed until smooth and creamy. Set aside.
  • In a medium bowl, mash 1 cup strawberries. Stir in remaining 1 cup sliced strawberries and sprinkle sugar over top. Let berries stand 15 minutes until they release their juices. Stir sliced banana into sauce.
  • Assemble the crepes: Divide filling between crepes and top with half of the strawberry sauce mixture. Roll crepes up and place on a serving plate. Spoon remaining sauce over top and sift powdered sugar on top if desired. Enjoy!