Strawberry cream cheese crepes

All the prep work should be done the night before, so plan ahead for these!! Despite needing to think ahead, these are so easy. Crepes have a reputation for being challenging, but really they are quite simple. So simple that it is sort of silly that they cost $10-$15 at a restaurant.

Ingredients:

1/2 cup cream cheese
10 strawberries
1 teaspoon sugar
1 teaspoon lemon juice
1/4 cup water
1/4 cup buttermilk
1/2 cup flour
1 1/2 teaspoons sugar
1 egg
1 small pat of butter
1 dash salt
1/4 teaspoon vanilla

Directions:

In a food processor, combine cream cheese, strawberries, 1 teaspoon sugar, and lemon juice. Pulse to combine then process for a few seconds straight so that it is nice and smooth. Transfer to a small bowl and refrigerate overnight. In a blender, combine the rest of the ingredients (water through vanilla) and blend until very smooth. Transfer to a sealable container and place in fridge overnight. When you're ready to cook them, place a non-stick saute pan over medium heat and spray it with non-stick spray. Place 1/4 cup of batter on hot pan and swirl the pan to coat it thinly and evenly. Cook for about 1 minute, or when the bottom begins to bubble and turn very light brown. Carefully flip crepe using an offset spatula and your fingers and cook the other side for about 30 seconds. Remove from heat and continue with the rest of the batter. To serve, place a dollop of the strawberry cream cheese in the center of each crepe and fold in triangle shape. Top with sliced strawberries or whipped cream or powdered sugar.