Place all crêpe batter ingredients together in a blender. Blend until smooth. For best results refrigerate the batter for at least an hour before use. (Batter can be prepared a day or two ahead of time.)
Heat an 8-inch non-stick skillet or crêpe pan over medium heat. Lightly brush the inside of the pan with melted butter. (Pan will not need to be re-buttered unless crepes start sticking.)
Pour a scant ¼-cup of batter into the pan. Quickly tilt and rotate the pan to evenly coat. Cook until the crêpe bottom is slightly browned. Loosen the edges with a silicone spatula as it cooks. Flip over when the batter is set. Cook on the second side for 10 to 20 seconds or until crêpe begins to brown. Transfer crêpe to a wire rack to cool, flipping so that the first side is down.
Repeat until batter is used up – 10 to 12 crêpes. Alternate stacking crêpes between 2 stacks on wire cooling rack. (Crêpes can be made ahead of time. Cooled crêpes can be stored in a food storage bag or sealed container for a couple of days.)
Blend together cream cheese, powdered sugar, lemon zest, and juice. (If using a blender add liquids first; if using a mixer or whisk, blend other ingredients into cream cheese.)
Place crêpes with darker brown side down on a flat surface. Place about 1½ tablespoons of cream cheese mixture in center each crêpe and spread in a strip across the center of the crepe.
Add about 2½ Tablespoons of chopped strawberries or whole blueberries.
Fold or roll crepes around the filling.
Filled crêpes maybe sautéed in butter over medium heat before adding garnish. This will provide additional caramelized flavor notes. Serve crêpes with a dusting of powdered sugar and a garnish of berries.
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