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 caloriescarbohydrate: 47.8 gcholesterol: : -fat: 7.3 gfiber: 1.2 gprotein: 2.2 gsaturatedFat: 2.3 gservingSize: -sodium: 167.9 mgsugar: 24.3 gtransFat: : -unsaturatedFat: : -
Directions Vegetarian Crepes With \"Cream Filling\" and Sweet Cherry Sauce
Directions
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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.
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.
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.
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.
Fill crepes with cream filling, drizzle cherry sauce on top.