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Vegan Crepes With Orange Cream Cheese And Apricot-Walnut Syrup

Vaishali ยท Holy Cow! Vegan Recipes
Crepes Stuffed with Orange Cream Cheese and Drizzled with Apricot-Walnut Syrup (Makes about 10 servings, but you will have lots of leftover syrup)
5 from 1 vote
Course Breakfast
Cuisine American


  • For the Crepes:
  • ½ cup all-purpose flour
  • ¼ cup white cornmeal
  • 2 tbsp flax meal
  • 1 cup water
  • ¼ tsp salt
  • 2 tbsp vegetable oil
  • For the Cream Cheese Stuffing:
  • ¾ cup vegan cream cheese like Tofutti
  • 4 tbsp vegan butter
  • ¼ cup confectioners' sugar (powdered sugar)
  • Zest of 1 orange
  • For the Apricot-Walnut Syrup:
  • (Makes about 20 servings)
  • 1 cup sugar
  • ½ cup water
  • ¼ cup orange juice
  • ¼ cup chopped dried apricots
  • ¼ 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.
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