VEGETARIAN CREPES WITH "CREAM FILLING" AND SWEET CHERRY SAUCE

Vegetarian Crepes With

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

Provided by JCHONEY35

Time 2h22m

Yield 12

Number Of Ingredients 14

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

Steps:

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.

Nutrition Facts : Calories 261.2 calories, Carbohydrate 47.8 g, Fat 7.3 g, Fiber 1.2 g, Protein 2.2 g, SaturatedFat 2.3 g, Sodium 167.9 mg, Sugar 24.3 g