Vegan Crepes (with Citrus Cream Cheese and Apricot Orange Walnut Syrup)
Vegan crepes are delicious anytime, but stuffed with lemon cream cheese and drizzled with apricot walnut syrup they are divine. This recipe, although indulgent, couldn't be quicker--or easier--to make. Try it, and it will very likely go down as one of the best meals you ever ate to start your day.
Servings: 12 crepes (approx)
For the vegan crepes
- 1 cup all-purpose flour
- ½ cup white cornmeal
- 2 tbsp tapioca flour
- 2 cups water
- ½ tsp salt
- 2 tbsp vegetable oil
For the citrus cream cheese filling
- ¾ cup vegan cream cheese
- 4 tbsp vegan butter
- ¼ cup powdered sugar
- Zest of 1 lemon (or orange)
For the Apricot Orange Walnut Syrup
- ½ cup sugar
- ¼ cup orange juice (or lemon juice for a different but equally delicious flavor. You might want to add more sugar)
- 2 tbsp water
- 2 tbsp dried apricots (chopped into small pieces)
- 2 tbsp walnuts (chopped)
Make the cream cheese filling
Make the Apricot Orange Walnut Syrup
Cook the crepes
Heat a six-inch non-stick skillet (or an 8-inch skillet will do. It will make larger crepes)
Brush or spray a little oil on the bottom. Use vegan butter for crepes with a delicious, buttery flavor.
Pour ½ to ⅓rd of a cup of the crepe batter in the center and immediately lift and tilt the pan gently, turning your wrist, so the batter coats the bottom evenly. You want a thin, even layer. If you have bald spots, pour a tiny bit of batter to patch them up.
Cook until the top is completely dry and the sides appear to pull away from the pan. Flip over and cook another 30 seconds. Repeat with the remaining batter. You can stack them up in a plate once they're cooked.
Assemble the crepes
Place a crepe on a plate. Spread a heaping tablespoon of the cream cheese filling in the center, then fold once into half and once again. Repeat with remaining crepes.
Drizzle with the apricot-walnut syrup and serve immediately.
Serving: 1crepe | Calories: 218kcal | Carbohydrates: 29g | Protein: 3g | Fat: 11g | Saturated Fat: 4g | Trans Fat: 1g | Sodium: 185mg | Potassium: 89mg | Fiber: 2g | Sugar: 13g | Vitamin A: 278IU | Vitamin C: 3mg | Calcium: 16mg | Iron: 1mg