Vegan Crepes With Orange Cream Cheese And Apricot-Walnut Syrup
Crepes Stuffed with Orange Cream Cheese and Drizzled with Apricot-Walnut Syrup (Makes about 10 servings, but you will have lots of leftover syrup)
- For the Crepes:
- 1/2 cup all-purpose flour
- 1/4 cup white cornmeal
- 2 tbsp flax meal
- 1 cup water
- 1/4 tsp salt
- 2 tbsp vegetable oil
- For the Cream Cheese Stuffing:
- 3/4 cup vegan cream cheese like Tofutti
- 4 tbsp vegan butter
- 1/4 cup confectioners' sugar (powdered sugar)
- Zest of 1 orange
- For the Apricot-Walnut Syrup:
- (Makes about 20 servings)
- 1 cup sugar
- 1/2 cup water
- 1/4 cup orange juice
- 1/4 cup chopped dried apricots
- 1/4 cup walnuts , chopped
Make the crepe batter:
Place all the ingredients in a blender and whisk. Scrape down the sides of the blender if any of the flour sticks, and blend again until well-mixed.
Make the cream cheese stuffing:
Place all ingredients in a bowl and whisk using a hand mixer or stand mixer until you have a fluffy mixture.
Make the Apricot Walnut Syrup:
Place the sugar and water in a heavy-bottomed saucepan and allow it to come to a boil. Turn down the heat and simmer about 10 minutes. Add the apricots and walnuts and turn off the heat after a minute.
Assemble the crepes:
Heat a crepe pan (use a 6-inch nonstick skillet or cast-iron pan if you don't have a crepe pan).
Brush or spray a little oil on the bottom.
Add about 2 tbsp of the crepe batter in the center and immediately lift and tilt the pan on all sides so the batter coats the bottom evenly. You want as thin a layer as is possible.
Cook until you see the sides browning and drying, then flip over and cook another 30 seconds or until set.
Remove the crepe to a plate. Spread some of the cream cheese mixture in the center, then fold once into half and once again.
Drizzle with the apricot-walnut syrup and serve immediately.