• Put all crepe ingredients (from flour to vanilla) in blender and process until smooth. Let mixture rest for at least 30 minutes (you can skip this if you're in a rush). Alternatively, you can make the batter the day before and keep it in fridge overnight. If refrigerated overnight, let rest at room temperature for 30 minutes before using.
• Place a 7- or 8-inch nonstick skillet (or crepe pan) over medium heat. Coat with a little bit of butter. Pour about ¼ cup batter in pan and gently tilt and swirl pan until batter evenly coats the bottom (if you're using a 7-inch pan, your crepes will be a little thicker. If you're using an 8-inch pan, they'll be a little thinner. Feel free to use a little more or less batter based on pan size and preference).
• Let cook for about 1-1 ½ minutes until crepe is turning golden on bottom and edges are pulling away from pan. You can either use your fingers or a spatula to pull edges up and when ready, flip. Cook for another minute before removing crepe from pan to a plate.
• Continue with remaining batter, adding a little butter to pan in between each.
• Top crepes with maple cream cheese filling or the filling of your choice and fold over.

Maple Cream Cheese Filling

• In the bowl of a stand mixer (or in a large bowl with a hand mixer), beat cream cheese, confectioners' sugar, and maple syrup until smooth.
• If you're using a stand mixer, scoop mixture out of bowl and move to a separate large bowl, so you can make whipped cream in mixer. Otherwise, use a second large bowl and hand mixer for whipped cream. Add heavy cream to empty bowl and beat until stiff peaks form.
• Fold whipped cream into cream cheese mixture, until well combined. Keep in fridge until ready to use.