Vegetarian Crepes With \"Cream Filling\" and Sweet Cherry Sauce recipe

All Recipes Breakfast and Brunch Recipes Crepes

Ingredients

½ cup soy milk
½ cup water
¼ cup dairy-free margarine, melted
2 tablespoons maple syrup
1 tablespoon white sugar
¼ teaspoon salt
1 cup all-purpose flour
cooking spray
8 ounces dairy-free cream cheese (such as Tofutti®)
¾ cup white sugar, divided
1 lemon, zested and juiced
2 cups maraschino cherries
½ cup white sugar
1 tablespoon cornstarch

Nutrition Info

261.2 calories
carbohydrate: 47.8 g
cholesterol: : -
fat: 7.3 g
fiber: 1.2 g
protein: 2.2 g
saturatedFat: 2.3 g
servingSize: -
sodium: 167.9 mg
sugar: 24.3 g
transFat: : -
unsaturatedFat: : -

Directions

  1. Beat soy milk, water, dairy-free margarine, maple syrup, 1 tablespoon sugar, and salt in a large bowl with an electric mixer. Beat in flour until batter is smooth. Cover bowl and refrigerate for 2 hours.

  2. Spray a small nonstick skillet or crepe pan with cooking spray, place over medium-high heat. Pour in 1/4 cup batter and swirl it around to cover the bottom of the skillet. Cook until golden brown, about 1 minute per side. Transfer to a plate. Repeat with remaining batter.

  3. Combine dairy-free cream cheese, 3/4 cup sugar, lemon zest, and lemon juice in a bowl, beat with an electric mixer until smooth and creamy.

  4. Combine maraschino cherries, 1/2 cup sugar, and cornstarch in a small saucepan over medium heat. Cook and stir until sugar melts and sauce thickens, about 5 minutes. Let cool.

  5. Fill crepes with cream filling, drizzle cherry sauce on top.

Recipe Yield

12 crepes

Recipe Note

These are wonderful for a light breakfast or for a dessert.

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