Strawberry Crepes

1. Mix all crepe ingredients (buttermilk Kodiak Cakes pancake mix, egg whites, 1 cup + 2 tablespoons water, cinnamon to taste) in a medium-sized bowl using a hand mixer until the batter is a little runny.
2. Heat a pan to medium heat on the stovetop and spray with cooking spray. Continue to spray the pan in between cooking each crepe.
3. Using a 1/4 cup measuring spoon, spoon out batter onto the sprayed pan and twirl it around to spread evenly. Let it cook for 4-5 minutes, or until the edges begin to peel away from the pan.
4. Carefully flip the crepe, flatten it down with a spatula, and cook for another 3 minutes. Repeat with the remaining batter.
5. Cover the cooked crepes on a plate with a pan lid to prevent them from hardening.
6. In a small bowl, combine the filling mixture (2 tablespoons vegan strawberry cream cheese, 2 tablespoons almond yogurt, 2 tablespoons homemade strawberry chia seed jam) and set aside.
7. Warm the 1 tablespoon of nut butter in a small microwave-safe bowl. Then mix it with the 1/4 cup maple syrup until the desired consistency is reached. You may need to add a few teaspoons of water to adjust.
8. Once all crepes are finished, fill each crepe with one heaping tablespoon of the strawberry filling, fold, and repeat for all crepes.
9. Top with the nut butter and maple syrup drizzle and enjoy!