Crepes

1. Add all crepe ingredients to a blender. Blend until all lumps have dissolved.
2. Place the batter in the refrigerator for at least 30 minutes and up to 2 days to allow the batter to rest (or the crepes will be rubbery with air bubbles).
3. In the meantime, follow the instructions below to make the strawberry topping, cream cheese filling, and whipped cream.
4. After the batter has had time to rest, heat a frying pan over medium heat and spray with non-stick spray.
5. Using a 1/4 cup, scoop the batter and pour it onto a the hot frying pan, twisting it while pouring the batter onto it. The batter should cover the bottom of the pan.
6. Cook the crepe until bubbles start to appear and the edges look dry (about 30 seconds to one minute).
7. With a spatula, gently ease up each of the sides of the crepe, slowly working your way to the middle, and then flip.
8. Wait another 30 seconds-1 minute to finish cooking the other side, then remove from heat.
9. Continue cooking the crepes until all of the batter has been used.
10. If the batter sticks to the frying pan, spray with more non-stick spray.
11. Serve crepes with strawberry topping, cream cheese filling, and whipped cream.

Strawberry Topping

1. Make the Danish dessert according to the package directions (fruit glaze directions).
2. Once it has cooled slightly, add the sliced strawberries.

Cream Cheese Filling

1. Add the whipping cream to a small mixing bowl. Beat until soft peaks form.
2. Add the cream cheese, sugar, and vanilla to a large mixing bowl.
3. Beat until the mixture is smooth and creamy.
4. Carefully fold in the whipped cream until combined.

Whipped Cream

1. Using a hand or stand mixer, mix together the whipping cream, sugar, and vanilla extract until medium peaks form, about 3-4 minutes.