This is a popular dish that I serve for brunch for my furry friends the morning after parties. The strawberry compote and the cream cheese filling can be made in advance. In fact, I highly recommend making the strawberry compote in advance because it takes some time.

Strawberry Compote
Ingredients:
2 pounds strawberries, hulled and sliced.
2 Tablespoons of raw sugar
1/8 Cup water.
Place about three quarters of the strawberries into a heavy bottom sauce pan, along with the sugar and the water. Bring to a steady simmer. Once the strawberries are nicely broken down, run it through a fine mesh sieve, saving the juice and discarding the pulp. Put the juice back into the sauce pan, over medium-low heat, stirring with a high heat resistant rubber scraper. Reduce until it is thick and syrupy. Allow the reduction to cool completely, then add the remaining strawberries and refrigerate until ready to use.

Graham Cracker Crumble
1 Cup crushed graham crackers
2 Tablespoons raw sugar
2 Tablespoons butter melted
In a food processor, pulse all ingredients until the consistency of wet sand. Spread in a thin layer on a baking sheet and bake at 350 degrees for 8-10 minutes, just to toast it lightly. Allow the crumble to cool before setting in a dish and setting aside.

Cheese Cake Filling
Half a pack of cream cheese
1/4 Cup of powdered sugar
2 Tablespoons heavy cream
Using a hand mixer or wire whisk, blend all the ingredients together until smooth.

Whipped Cream
1 Cup heavy whipping cream
3 Tablespoons raw sugar
1 Teaspoon brandy (optional)
Blend all ingredients with a hand mixer until the mixture is light and fluffy, but don't over-mix or you will get a buttery consistency.

Crepes
1 Cup all-purpose flour
Pinch of salt
2 Eggs
3/4 Cup milk
1/4 cup of water
3 Tablespoons butter, melted
Whisk together dry ingredients in a bowl. Using a wire whisk, add and mix the wet ingredients. Whisk until smooth. The consistency should be watery. If the batter seems too think, add more milk and water. Heat a large non-stick skillet over medium heat. Spray with cooking spray. add 1/4 cup of batter and immediately start tipping the skillet, spreading the batter in an even, thin layer over the skillet. Cook until bottom is golden brown, about a minute and a half. Use a wooden spoon to flip the crepe over onto the other side. Cook for an additional minute. Once the crepe is cooked, place it on a cooling rack or a plate.

To Assemble the crepes:
Lay out one crepe. Add some cheesecake filling and strawberry compote. Sprinkle with graham cracker crumble. Roll or fold the crepe. Top with additional strawberry compote and top with whipped cream.

Bon Appétit