Tortilla Cheesecake Crepe


  • 6 El Cielo tortillas 
  • 6 ounces cream cheese, room temperature
  • 3 tbsp maple syrup
  • 1 tbsp lemon juice
  • 2 tsp vanilla extract
  • 2 flax eggs (2 tbsp flaxseeds to 6 tbsp of water)
  • 1/4 cup almond milk
  • 6 large strawberries, sliced
  • 2 bananas, sliced
  • 1/2 bar dark chocolate 
  • Whipped butter for cooking
  • coconut sugar to sprinkle


  • To make the cheesecake filling, in a large bowl add in cream cheese, maple syrup, lemon juice, and vanilla extract. Whip it together until all combined. You can use a spoon or a hand mixer.
  • Spread 1 tbsp or more of the cream cheese filling on top of your tortilla. 
  • In the middle of the tortilla spread banana and strawberry slices, and top with some dark chocolate pieces or chips.
  • Roll tightly starting from your side and go all the way until it seals closed. The cream cheese will keep them tightly together.
  • Get some butter melting in the fry pan or skillet you’re going to use. 
  • Mix in 1/4 cup of almond milk with the flax eggs. 
  • Roll each stuffed tortilla in the mix, then place them in the fry pan.
  • On medium heat, cook on each side 3 minutes or until golden brown.
  • Place your stuffed tortilla cheesecake Crepe on a plate and sprinkle them with coconut sugar.
  • You can top it off with extra cream cheese filling, maple syrup, strawberries, or dark chocolate.