Update : for Gluten Free version sub all purpose wheat flour with all
purpose gluten free flour (rice flour)
1 1/4 cup skim milk
3/4 tsp vanilla extract
1 cup all purpose flour
1 tsp sugar or sugar substitute
1/4 tsp salt
1 package fresh strawberries (wash and slice)
1 package reduced fat cream cheese
2 tsp powdered sugar (to sprinkle on top)
In a large mixing whisk together milk eggs and vanilla. Combine flour sugar and salt and mix until smooth. Cover and refrigerate 30 minutes.
Divide the strawberries. Put about half the strawberries in a separate bowl and smash with a potato smasher to make a liquid strawberry syrup add some sugar or sugar substitute for sweetness. The remaining sliced strawberries will be used as garnishing for on top of the crepes.
Warm cream cheese in a separate bowl to make creamy and warm (30 second intervals in microwave until warm) (tip: can sweeten cream cheese with powdered sugar)
In a nonstick 10 inch skillet lightly coat with olive oil and heat to a medium temperature. Get a 1/2 cup measuring cup to scoop batter and pour into skillet. Lift and tilt skillet to evenly coat the bottom. Cook until top appears t dry. Get spatula underneath and flip to heat other side (like a pancake). Remove and place on plate (I keep in a tortilla holder to keep warm)
Once all the crepes are made… Spread about 2 tsp of cream cheese on crepe. Roll up and cover with strawberry syrup and sliced strawberries and bananas with sprinkle of powdered sugar !!! This is now my husbands favorite and I make it Sunday mornings