Strawberry Cheesecake Pancake Mix Crepes
Delightful crepes filled with smooth custard and fresh strawberries, perfect for breakfast or dessert.
Ingredients
Crepes
- 1 cup pancake mix
- 1 teaspoon alcohol-free vanilla extract
- 1 large egg
- 1.5 cups milk or water
Vanilla Custard Filling
- 2 large eggs, lightly beaten
- 2 cups milk
- 1/3 cup granulated sugar
- 2 tablespoons cornstarch
- 1 teaspoon alcohol-free vanilla extract
- 1 cup fresh strawberries, sliced
Instructions
Preparation
- Whisk the pancake mix, vanilla, egg, and milk until the mixture is smooth and pourable.
- Warm a nonstick skillet over medium heat and lightly grease it.
- Pour in a 1/4 cup scoop of batter and tilt the pan to spread it thin. Cook until the edges look set.
- Flip the crepe when the surface looks dry and cook the second side briefly.
- Continue to grease the pan lightly and repeat the process with the remaining batter.
Custard Preparation
- Warm the milk, sugar, and cornstarch in a saucepan, stirring occasionally.
- Once small bubbles form, remove from heat and whisk some warm mixture into the beaten eggs.
- Slowly add the egg mixture back into the saucepan, whisking continuously.
- Return to heat and cook until thickened, then stir in the vanilla and let it cool slightly.
Assembly
- Spread about 2 tablespoons of custard onto each crepe, add a few strawberry slices, and fold or roll.
- Add more strawberries on top for garnish.
Notes
Adjust batter thickness by adding a splash of milk, or try alcohol-free almond flavouring or citrus zest for variations. Store crepes and filling separately, refrigerating for up to two days or freezing plain crepes for up to one month.