Thanks go to Eva of “Kitchen Inspirations” for posting her strawberry sauce recipe (link posted below) and inspiring this ‘amazing’ crepe dessert. The finished dessert itself was based on a recipe from the Allrecipe website. I happily ‘borrow’ ideas and components for dishes from wherever I find them. I used my mom’s recipe for the sweetened crepes.
I scaled down and adjusted the recipe to serve two people generously and posted the revised recipe below so that the construction of the recipe was in one place.
Strawberry Cheesecake Crepes – enough filling for 4 9 inch crepes, serves 2
4 9 inch sweetened crepes
Cream cheese filling
2 oz cream cheese, softened
6 tbsp (1/4 cup plus 2 tbsp) sifted icing sugar
1/2 tsp lemon zest
1/2 tsp lemon juice
1/4 tsp vanilla extract
1/4 cup whipping cream, whipped (add 2 tbsp of icing sugar after the whipped cream has formed soft peaks)
4-5 large strawberries, rinsed, hulled and chopped for garnish
Strawberry sauce (location of the recipe)
In a medium sized bowl, whip together the cream cheese, 1/4 cup icing sugar, lemon zest, lemon juice and vanilla extract. Gently fold in the sweetened whipped cream.
Divide the filling among the crepes, reserving about 1 tbsp for garnishing the finished crepes. Add about a tablespoon of strawberry sauce on top of the cream cheese filling and some of the diced fresh strawberries.
Roll up the crepes and top with a small dollop of the cream cheese filling, a few more chunks of diced fresh strawberries and some more of the strawberry sauce.
Dig in.
Cooking is Fun ... Really!! 
These are totally decadent blintzes – yummy!
I thought blintzes were cooked a 2nd time.
These crepes were delicious … very rich and filling.
They should be cooked a second time, but when they(‘re) so delicious, who wants to wait!
LOL … true.
Now that is a great looking dessert.
Thank you.
I am so touched that I inspired you to make one of my all-time favourite desserts! In fact, my “quick” lunch is usually a crêpe stuffed with something savoury, like mushrooms or scrambled eggs or even just ham and I always add a béchamel sauce to it. The sweet crêpes are usually what I make when my cousin’s family come over, they adore crêpes. Thank you kindly for the link and shout out.
I wanted to make sure I did. I have to admit that my sauce wasn’t as bright red as yours and I’m going to have to cut back on the sugar next time but it’s a great sauce. Easy, tasty and fast.
Looks tasty!