Strawberry Banana Cheesecake Crepe Enchiladas

• Vegetarian

• Produce

  • 2 Bananas
  • 2 cups Strawberries

• Refrigerated

  • 2 Eggs

• Condiments

  • 1/3 cup Agave syrup

• Baking & Spices

  • 1 cup Flour
  • 1/4 tsp Salt
  • 3 tbsp Sugar
  • 2 tsp Vanilla extract

• Dairy

  • 6 oz Cream cheese
  • 3/4 cup Milk

• Liquids

  • 1/2 cup Water

Found on wholeandheavenlyoven.com

Description

Ingredients

• 3 tablespoons sugar
• 6 oz cream cheese
• 1/3 cup agave syrup
• 2 teaspoons vanilla extract
• 2 cups strawberries
• 2 bananas
• 1 cup flour
• 1/4 teaspoon salt
• 1/2 cup water
• 3/4 cup milk
• 2 eggs
• 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

Directions

• 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