Inspired by the amazingly-dark purple blackberry syrup I made from the berries Matt and I picked last week, I decided to make Blackberry Cream-filled crepes for dinner.
The crepes were crispy around the edges and soft in the middle, textures which paired well with the richness of the blackberry cream cheese filling. The syrup on top gave the dish just a perfect amount of additional sweetness. As I devoured my crepes I was reminded of why they remain a favorite for lazy Sunday mornings. They're easy to make, filling, and really have that 'wow' factor. Just have a look at the color of that dollop of filling I plopped on top.
I usually make these with blueberry jam, which has pretty much the same effect. Here were my steps. (I didn't actually measure the ingredients!)
makes 8 med-large crepes
1 1/2 cups flour
1 tsp baking powder
1 tbsp sugar
1 tsp Ener-G egg replacer
1 3/4 cups almond milk
1 tsp vanilla extract
2 tbsp canola oil
3-4 tbsp vegan cream cheese
2-3 tbsp jam or fruit syrup (your choice!)
2 tbsp vegan yogurt
powdered sugar to sprinkle on top
fruit syrup to drizzle on top
1. In a medium-sized bowl mix flour, baking powder, sugar, and egg replacer. Add almond milk, vanilla, and oil and mix until smooth. The batter should be thinner than pancake batter. If it's too thick, add more almond milk.
2. Heat up a non-stick pan to med heat. A cast iron pan works beautifully. Use cooking spray each time you pour a crepe into the pan and before flipping it.
3. Pour about 1/3 cup batter onto pan and move the pan around until the bottom is evenly coated in batter. Let cook for a few minutes until it browns on the underside and isn't runny on the top. Spray the top with canola oil. Flip and continue to cook a few minutes. Transfer to a plate when finished and keep warm in the oven while you're making the rest.
4. While your crepes are cooking, mix together the ingredients for the filling. I find stirring it with a spoon, and then using a whisk to fully incorporate the mixture works best.
5. When your crepes are ready, spread about a tbsp of jam along the center of each and roll them up, from one end to the other.
5. Sprinkle with powdered sugar and drizzle with fruit syrup.