Step 1: Make the Crepe Batter

• In a mixing bowl, whisk together the flour, eggs, milk, sugar, salt, melted butter, and vanilla extract until smooth.
• Let the batter rest for about 15 minutes to allow the gluten to relax.

Step 2: Cook the Crepes

• Preheat a non-stick skillet or crepe pan over medium heat and lightly grease with butter or cooking spray.
• Pour about 1/4 cup of the batter into the center of the pan and quickly swirl it around to spread the batter evenly into a thin layer.
• Cook for about 1–2 minutes, or until the edges start to lift and the bottom is lightly golden.
• Flip the crepe and cook for another 1 minute on the other side.
• Transfer to a plate and repeat with the remaining batter, stacking the cooked crepes.

Step 3: Prepare the Creamy Cheesecake Filling

• In a mixing bowl, beat the softened cream cheese until smooth and creamy.
• Gradually add the powdered sugar and vanilla extract, mixing until well combined.
• Add the heavy cream and beat until the mixture is light and fluffy.

Step 4: Assemble the Crepe Rolls

• Take one crepe and spread a generous amount of the cheesecake filling evenly over the surface.
• Carefully roll the crepe from one end to the other, enclosing the filling.
• Repeat with the remaining crepes and filling.

Step 5: Serve

• Slice the filled crepe rolls into bite-sized pieces or serve them whole.
• Top with fresh berries, whipped cream, and a drizzle of chocolate or caramel sauce if desired.