Vegetarian Crepes With "Cream Filling" and Sweet Cherry Sauce

Dairy-free vegetarian crepes are filled with a vegan "cream" filling and maraschino cherry sauce in this light breakfast or dessert recipe.

• Preparation Time: 15 mins
• Cooking Time: 7 mins
• Total Time: 22 mins
• Calories: 261 Calories

Ingredients

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

Recipe Instructions

Step 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.

Step 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.

Step 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.

Step 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.

Step 5

Fill crepes with cream filling; drizzle cherry sauce on top.