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Vegetarian Crepes With "Cream Filling" and Sweet Cherry Sauce

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"These are wonderful for a light breakfast or for a dessert."
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2 h 22 m servings 261 cals
Original recipe yields 12 servings (12 crepes)

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  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. Fill crepes with cream filling; drizzle cherry sauce on top.

Nutrition Facts

Per Serving: 261 calories; 7.3 g fat; 47.8 g carbohydrates; 2.2 g protein; 0 mg cholesterol; 168 mg sodium. Powered by the ESHA Research Database © 2018, ESHA Research, Inc. All Rights Reserved

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