All Recipes Best Recipe Breakfast and Brunch Recipes Crepes

Ingredients

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

Nutrition Info

261.2 calories carbohydrate: 47.8 g cholesterol: : - fat: 7.3 g fiber: 1.2 g protein: 2.2 g saturatedFat: 2.3 g servingSize: - sodium: 167.9 mg sugar: 24.3 g transFat: : - unsaturatedFat: : -

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

12 crepes

These are wonderful for a light breakfast or for a dessert.