This is quite possibly the BEST breakfast/brunch recipe ever! Show off your cooking skills with this easy Strawberry Cream Cheese Crepe Casserole recipe.
2 cups unsweetened vanilla almond milk
2 cups unbleached all-purpose flour
1/2 cup melted unsalted butter
6 large eggs
1/4 tsp Kosher salt
2 tbsp granulated sugar
2 tsp pure vanilla extract
canola oil for cooking
–strawberry cream cheese filling
2 (8 oz) packages cream cheese, at room temperature
1 (10 oz) jar all-fruit strawberry jam
2 tsp freshly squeezed lemon juice
1/4 cup unsalted butter, melted
sliced fresh strawberries
For the crepes: Add all ingredients to a large bowl and whisk together by hand until smooth. Cover and refrigerate for at least 1 hour up to 12 hours.
For the filling: In a medium bowl, using a spatula, mix together the cream cheese, jam and lemon juice.
Lightly oil and heat a 10 inch cast iron skillet over medium heat. Place 1/4 cup of the batter in the center of the pan. With the back of a spoon gently spread the batter around to form a 6 inch circle. Cook for about 1-1 1/2 minutes or until the crepe is just cooked. Gently flip and cook another 30 seconds to 1 minute. Transfer & stack the finished crepes onto a large plate. Add more oil as needed to the pan. If the crepe batter gets too thick, add some water or milk to it and whisk to combine. The batter should spread very easily.
Lightly butter a 10x10x2 casserole dish. Preheat the oven to 350˚ Fahrenheit with the rack in the middle.
Arrange 1 crepe on a work surface and spread about 1 1/2 tbsp of the filling on the center of each crepe. Spread with the back of a spoon leaving a 3/4 inch border. Gently fold the crepe in half then half again. Layer the crepes in the casserole dish. Repeat with all remaining crepes and filling. Drizzle the top of the casserole with the additional 1/4 cup melted butter.
Bake for about 15-20 minutes or until the edges of the crepes are golden brown.
Serve immediately topped with powdered sugar and freshly sliced strawberries.
You can make the crepes ahead of time. Let them cool, then stack individual crepes with wax paper or paper towels to prevent sticking and place in an airtight bag. Refrigerate up to 5 days and freeze up to 2 months.