In a large bowl, whisk the egg whites (or eggs), milk, water, butter and salt until lump free. Add in the flour and whisk again until smooth.

Spray a medium-sized nonstick pan with cooking oil and wipe over with a paper towel

Pour 1/4 cup of batter per crepe onto the center of pan, while swirling and lifting the pan

to evenly coat the entire pan base.

Cook until the crepe is set and the edges begin to change to a gold colour

Gently peel the edges away from the pan (I use my fingers but a spatula will do the trick) and flip to cook the underside for a further 20-30 seconds

When cooked through, remove onto a separate plate, and repeat entire process with remaining batter: (cooking spray, wipe over, pour 1/4 cup batter per crepe, etc)

While Crepes are frying, prepare cheesecake filling:

Combine cream cheese, yoghurt, sweetener/sugar, lemon juice, and vanilla until smooth.

Slice the strawberries ready for serving (mix the strawberries through the cream cheese mixture, or serve separately onto serving plates)

Spoon 2 heaping tablespoons of cheesecake onto the centre of each crepe, and serve with extra strawberries. Optional: top with strawberry jam/conserve and dust with icing sugar for extra decadence