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

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Recipe Summary

prep:
15 mins
cook:
7 mins
additional:
2 hrs
total:
2 hrs 22 mins
Servings:
12
Yield:
12 crepes
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Ingredients

12
Original recipe yields 12 servings
The ingredient list now reflects the servings specified
Crepes:
Cream Filling:
Cherry Sauce:

Directions

Instructions Checklist
  • 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.

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  • 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

261 calories; protein 2.2g; carbohydrates 47.8g; fat 7.3g; sodium 167.9mg. Full Nutrition
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