Vegan Cream Cheese Crepes
Ingredients:
Crepes:
- 1 cup all-purpose flour
- 1 1/2 cups plant-based milk (such as almond, soy, or oat milk)
- 2 tablespoons melted coconut oil or vegetable oil
- 1 tablespoon sugar
- 1/2 teaspoon vanilla extract
- 1/4 teaspoon salt
- For the Vegan Cream Cheese Filling:
- 1 cup vegan cream cheese (store-bought or homemade)
- 2 tablespoons powdered sugar (adjust to taste)
- 1 teaspoon lemon juice
- 1/2 teaspoon vanilla extract
- For Serving (Optional):
- Fresh berries
- Maple syrup
- Powdered sugar for dusting
- Instructions:
- Prepare the Crepe Batter:
- In a blender, combine all-purpose flour, plant-based milk, melted coconut oil, sugar, vanilla extract, and salt. Blend until the mixture is smooth. Allow the batter to rest for at least 30 minutes to ensure the crepes are tender.
- Make the Vegan Cream Cheese Filling:
- In a bowl, combine vegan cream cheese, powdered sugar, lemon juice, and vanilla extract. Mix until smooth and creamy. Adjust the sweetness to your liking.
- Cook the Crepes:
- Heat a non-stick skillet or crepe pan over medium heat. Lightly grease the surface with oil or cooking spray.
- Pour a small amount of crepe batter onto the heated skillet, swirling it around to spread the batter thinly. Cook for about 1-2 minutes on each side or until the edges are lightly browned. Repeat until all the batter is used.
- Assemble the Crepes:
- Spread a generous layer of the vegan cream cheese filling onto each crepe. You can fold them in half or roll them up, as preferred.
- Serve:
- Place the filled crepes on a serving plate. Top with fresh berries, a drizzle of maple syrup, and a dusting of powdered sugar, if desired.
- Nutrition Facts (Per Serving – Makes about 8 servings):
- Calories: 250
- Fat: 15g
- Protein: 4g
- Total Carbohydrates: 25g
- Dietary Fiber: 1g
- Net Carbs: 24g
