To make the crepes, add the eggs, milk, flour, salt, sugar, and vanilla into a blender and blend until fully combined and smooth. Let the crepe batter sit for 30 minutes to hydrate.
To make the lemon curd. whisk the egg yolks, sugar, and lemon juice together in a saucepan. Add the stick of butter to the saucepan and bring the mixture to a boil while stirring to incorporate the butter. Remove from the heat and immediately strain through a fine mesh strainer. Cool and use as needed.
To make the strawberry cream add the cream cheese and strawberry jam to your food processor and mix until smooth.
Pour the whipping cream into the food processor with the cream cheese mixture and mix until the cream has whipped. Be careful not to turn it into butter. Remove and set aside.
There are two ways to assemble these crepes. The first way to do this is to fill the center with the strawberry cream mixture and roll them up topping it with chopped-up strawberries and fresh lemon curd. Finally, dust them with powdered sugar to finish them off.
The second way is to create a crepe cake by stacking the crepes on top of each other while layering each one with strawberry cream and drizzling it with lemon curd. Top with fresh chopped strawberries and dust with powdered sugar. Refrigerate for a couple of hours and slice like a cake and enjoy!
