Crêpes with cream cheese and strawberries

Ingredients for 1 servings:

• 55 g butter, melted
• 3 large eggs
• 400 ml milk
• ½ tsp vanilla extract
• 1 pinch of salt
• 1 pinch(s) of sugar
• 155 g flour
• 240 g cream cheese, room temperature (Philadelphia)
• 2 tbsp sour cream
• 50 g sugar
• 200 ml cream
• 1 lemon(s), zest
• 300 g strawberries, cleaned, stemmed, sliced
• Powdered sugar, for dusting

Instructions

Working time approx. 20 minutes; Total time approx. 20 minutes

For the crêpes, briefly melt the butter in the microwave and let it cool. Beat the eggs until frothy, add the milk, vanilla extract, salt, sugar, and butter, and stir in. Sift the flour over the mixture and stir in briefly. Let the batter rest for about 10 minutes. Then fry the crêpes in a non-stick pan with a little oil, one at a time. Let it cool, and in the meantime, prepare the cream. Mix the cream cheese with the sour cream and sugar. Whip the cream until stiff peaks form and stir in with the lemon zest. Hull, stem, and slice the strawberries. Spread the cream on each crêpe, top with strawberry slices, and roll up. Dust with powdered sugar, if desired, and serve. The batter makes about 10-12 crepes.