Ingredients

• For the Crepes:
• 1/2 cup - all-purpose flour
• 1/4 cup - white cornmeal
• 2 tbsp - flax meal
• 1 cup - water
• 1/4 tsp - salt
• 2 tbsp - canola oil
• For the Cream Cheese Stuffing:
• 3/4 cup - vegan cream cheese like Tofutti
• 4 tbsp - Earth Balance buttery spread (use any other vegan butter spread if you can't find Earth Balance)
• 1/4 cup - confectioners' sugar (powdered sugar)
• Zest of 1 orange
• For the Apricot-Walnut Syrup
• (Makes about 20 servings)
• 1 cup - sugar
• 1/2 cup - water
• 1/4 cup - orange juice
• 1/4 cup - chopped dried apricots
• 1/4 cup - walnuts, chopped

How to Make Crepes with Orange Cream Cheese

• Heat a crepe pan (use a 6-inch non-stick skillet or cast-iron pan if you don't have a crepe pan).
• Brush or spray a little oil on the bottom.
• Add about 2 tbsp of the crepe batter in the centre and immediately lift and tilt the pan on all sides so the batter coats the bottom evenly.
• You want as thin a layer as is possible.
• Cook until you see the sides browning and drying, then flip over and cook another 30 seconds or until set.
• Remove the crepe to a plate. Spread some of the cream cheese mixture in the centre, then fold once into half and once again.
• Drizzle with the apricot-walnut syrup and serve immediately.
• Recipe courtesy: Holy Cow Vegan