Strawberry Banana Cheesecake Crepe Enchiladas

These enchilada-style crepes will be the hit of your entire brunch table! My favorite crepe recipe stuffed with a cheesecake filling and tons of fresh strawberry sauce and bananas.---you won't be able to stop eating them!

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Strawberry Banana Cheesecake Crepe Enchiladas

These enchilada-style crepes will be the hit of your entire brunch table! My favorite crepe recipe stuffed with a cheesecake filling and tons of fresh strawberry sauce and bananas.---you won't be able to stop eating them!

Prep Time 1

Cook Time 10

Total Time 1 10

Servings servings

Calories 236kcal

Ingredients

CREPES:
3/4 cup milk
1/2 cup water
2 large eggs
1 tablespoon coconut sugar or brown sugar
1/4 teaspoon salt
1 cup white whole wheat flour
FILLING AND TOPPING:
6 oz cream cheese softened
1/3 cup agave syrup
2 teaspoons vanilla extract
2 cups sliced fresh strawberries divided
2 tablespoons coconut sugar or brown sugar
2 bananas peeled and sliced
Powdered sugar optional

Instructions

Make the crepes: In a blender, blend all crepe ingredients until smooth. Refrigerate batter 1 hour.
Once batter is chilled, heat a lightly-greased nonstick pan over medium-high heat. Cook crepes by 1/3-cupfuls 1-2 minutes on each side until a light golden-brown, flipping once. Keep warm and set aside.
In a medium bowl, beat cream cheese, agave, and vanilla on high speed until smooth and creamy. Set aside.
In a medium bowl, mash 1 cup strawberries. Stir in remaining 1 cup sliced strawberries and sprinkle sugar over top. Let berries stand 15 minutes until they release their juices. Stir sliced banana into sauce.
Assemble the crepes: Divide filling between crepes and top with half of the strawberry sauce mixture. Roll crepes up and place on a serving plate. Spoon remaining sauce over top and sift powdered sugar on top if desired. Enjoy!

Nutrition