4ouncesreduced fat cream cheesesoftened to room temperature
2/3cupnonfat plain Greek yogurt
2teaspoonspure vanilla extract
To make in a blender (my favorite method): In a high-powered blender, place the all-purpose flour, whole wheat flour, sugar, salt, and cinnamon. Crack in the eggs and pour in the milk. Add the 2 tablespoons melted butter. Blend until the mixture is smooth and creamy, stopping to scrape down the sides a few times if needed. Pour into a mixing bowl, cover and let sit 30 minutes or refrigerate for up to 24 hours. (To make the batter in a mixing bowl: whisk together the dry ingredients. Whisk in the eggs. Once combined, slowly whisk in the milk, then the butter, until smooth. Let rest as directed.)
While the batter rests, prepare the filling: slice the strawberries and place in a bowl. Cover and refrigerate until ready to serve. In a medium mixing bowl, beat the cream cheese and Greek yogurt until smooth and combined. Beat in the vanilla and honey. Taste and adjust the sweetness as desired. Refrigerate until you are ready to cook the crepes.
To cook: If you’d like to keep the crepes warm between batches, preheat the oven to 200 degrees F. Line a baking sheet with parchment paper and keep it near the stove. Set out the filling and strawberries and let rest at room temperature while you cook the crepes.
Heat an 8-inch or 10-inch nonstick crepe pan or nonstick skillet over medium heat and let warm for several minutes. Add a small amount of butter and let melt. Give the batter a big stir (if it’s still in the blender, move it to a mixing bowl). With a large spoon, measuring cup, or ladle, pour 1/4 to 1/3-cup batter into the skillet (I do 1/3 cup, which results in a thicker, but easier to flip crepe). Immediately lift and slowly swirl the skillet so that the batter runs evenly around the surface of the pan and the crepe forms a thin layer (the amount of batter you need will vary based on your skillet; adjust as you go).
Let the crepe cook until the top looks dry, about 1 minute. Flip the crepe over (I use a spatula to loosen the edges then quickly and carefully finish the job with my fingers, but BE CAREFUL not to burn yourself; the pan is hot and you are proceeding at your own risk). Let cook on the other side for 15 to 30 additional seconds, just until set. The crepe should look very slightly brown and golden on each side. Transfer the cooked crepe to the baking sheet and keep warm in the oven (or simply place it on a large plate if you don’t mind the crepe closer to room temperature). The first crepe will tear and needs to be discarded (this happens to the pros also). You’ll get the hang of it as you go.
Repeat with remaining batter, rebuttering the pan every few crepes as needed and stacking the crepes on top of each other in the oven.
To assemble and serve: Place a crepe on a plate and spread about 2 heaping tablespoons of the cream cheese mixture over half of it so that you create a half moon. Layer sliced strawberries on top of the cream. Fold the uncovered half over the top of the berries so that you have a half circle. Then starting with one point of the half circle, fold the crepe in half over again so that the two points roughly touch and you have a rough triangle shape with a rounded edge (see blog photos). Top with more cream and berries and dust with powdered sugar as desired. Enjoy immediately.
TO STORE: Store leftover crepes in the refrigerator for up to 1 day.
TO REHEAT: Reheat crepes on a baking sheet in the oven at 325 degree F or in a nonstick skillet on the stovetop over medium-low heat.
TO MAKE AHEAD: Prepare the batter and filling up to 24 hours in advance, and store both in separate storage containers in the refrigerator until you're ready to cook. Slice the strawberries, and store them in a storage container in the refrigerator for up to 3 days. You can also prepare the finished crepes up to 1 day in advance and store them in the refrigerator.