Stuffed Vegan Crepes

5 from 5 votes

Learn how to make the most delicious vegan crepes and stuff them with lemon cream cheese. Drizzle a divine apricot walnut syrup on top.

Prep Time10

Cook Time20

Total Time30

Course: Breakfast

Cuisine: American

Diet: Vegan, Vegetarian

Servings: crepes (approx)

Calories: 218kcal

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 tablespoon water
2 tablespoon dried apricots (chopped into small pieces)
2 tablespoon walnuts (chopped)

Place all the ingredients in a blender and whisk. Scrape down the sides of the blender to get any flour that sticks to the sides and blend again until well-mixed.

Place all ingredients in a bowl and whisk using a fork or whisk until you have a fluffy, smooth mixture.

Place all the ingredients in a small, heavy-bottomed saucepan and allow them to come to a boil. Turn down the heat to low and simmer about 10 minutes.

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.

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.