1. In a blender, all ingredients for crepes. Blend until smooth. Alternatively, you can use large bowl and a whisk. Add all ingredients to the bowl, then whisk together until combined. Pour the ingredients through a fine mesh sieve to remove any lumps. You want the batter to be ultra smooth.

2. Heat an 8-inch skillet over medium heat. Once heated, melt a small amount of butter in skillet, or spray with nonstick cooking spray.

3. Remove the skillet from the heat, then pour ¼ cup batter into the skillet. Tilt the pan in a circular motion to spread out the batter. Don’t worry if it is not perfectly circular.

4. Cook the crepe for 1-2 minutes (I cooked mine closer to 1 minute. You want the crepe to be just lightly browned), then flip and cook additional 30 seconds. Place crepe on large plate and repeat with remaining batter.

5. Make the Strawberry Cream Cheese Whipped Cream.  If you prefer to make this just as a Vanilla Cream Cheese Whipped Cream, you can leave the strawberry jam out. If using store bought strawberry jam, heat up the strawberry jam in the microwave in 30 second increments, so that it is a looser, liquidy consistency. Allow to cool 20 minutes at room temperature. If using homemade strawberry jam (I recommend making the homemade version if you have time) make sure the strawberry jam is cooled to room temperature. In the bowl of a stand mixer fitted with the whisk attachment, add cream cheese, confectioners’ sugar and vanilla extract. Whip, on medium speed, until smooth and creamy. Pour in heavy cream and whip on medium-high speed, until stiff peaks form. Fold in the cooled strawberry jam until well combined. If you desire a darker pink color, you may add a drop or two of red food dye. You will most likely have some leftover frosting.

6. To assemble into a flower, spread a small amount of the filling over half of each crepe. Fold the crepes in half. Spread a thin layer of the filling across the bottom, flat, folded side of the crepe. Starting with one crepe, roll the crepe into a cylinder. Place the crepe onto an 8-inch or larger plate. Grab a second crepe and with the flat side on the bottom, wrap around the crepe on the plate. Repeat with all of the crepes until they have all been used. You may bend the tips of the outer crepes down slightly to make the “petals” appear more like a flower. Dust with powdered sugar and serve. You may also wrap and store in the refrigerator for 1-2 days.

7. To assemble like a cake, lay a crepe on an 8-inch or larger plate. Spread a thin layer of frosting over the crepe. Stack a crepe on top, then spread frosting over the crepe. Repeat until all crepes are used up. Dust with powdered sugar and garnish with fresh berries, if desired. Serve immediately. You may wrap and store in the refrigerator 1-2 days.