• In a large mixing bowl, whisk together the flour, Peotraco Natural Cocoa Powder, Peotraco Caster Sugar, and salt. Add the cream, milk, eggs, melted butter, then whisk until the batter is smooth and fully combined.
• Gradually add Peotraco Food Color Gel Red, mixing well until the desired shade is achieved.
• Heat a non-stick or stainless steel pan over medium heat and lightly coat with oil or nonstick spray.
• Once the pan is hot, pour a ladleful of batter into the center, and tilt the pan to spread the batter evenly into a thin layer.
• Cook until small bubbles appear and the surface looks set, about 45 seconds to 1 minute. Gently flip the crêpe and cook the other side for about 30 seconds.
• Transfer the cooked crêpe to a plate and repeat with the remaining batter, lightly greasing the pan between each crêpe.

Cream Cheese Filling Procedure

• Using an electric mixer with a whisk attachment, lightly mix the Baker’s Mate Instant Whipping Cream Powder, ice cold water, and Peotraco Confectioner’s Powdered Sugar until incorporated.
• Whisk on high speed until medium peaks form, scraping down the bowl as needed.
• Reduce to low-medium speed, slowly add the vanilla extract and softened cream cheese, and whisk on high until smooth and fluffy.

To Assemble

• Spoon a dollop of filling onto each crêpe, add a few slices of strawberries, then roll or fold to enclose. Garnish with extra filling, fresh fruit, and drizzle with Macy’s Pancake Syrup. Serve and enjoy!