1. Heat the oven to 170°F and place a sheet pan on the top rack.

2. Whip the cream and set aside.

3. Combine the strawberries, cream cheese, lemon zest and juice, maple syrup, and vanilla in a large bowl and using a handheld beater, mix until well blended. If you have a stand mixer, use that. Once blended, fold in the whipped cream 1/3 at a time.

4. In a separate bowl, combine the pancake mix, eggs, oil, milk, and water to create the crepe batter (it will be thin).

5. Heat a lightly oiled 10-inch skillet over medium heat. Add 1/3 cup of crepe batter to the center of the pan then swirl the pan to allow the batter to spread evenly to the edges. Cook until the top is dry and the bottom is lightly browned, approximately 3 minutes, then flip to cook the other side for 1 minute more. Transfer the crepe to the sheet pan in the warm oven. Repeat the process to cook the remaining crepes.

6. To serve, fill each crepe with 2 tablespoons of strawberry cream filling. Roll or fold the crepe and plate (two per plate). Top each with a dollop of filling and if desired, garnish with your choice of fresh sliced strawberries, a drizzle of maple syrup, a sprinkle of powdered sugar, or chocolate chips.

*Note: Natural Grocers Brand Bulk ingredients are packaged in a plant that processes gluten.