Stuffed Crepes
stuffed crepes
creamy, savory, delicious!
INGREDIENTS
CREPES
- QUINOA FLOUR: 1½ cup
- ARROWROOT FLOUR: 2 tbsp
- SALT: ⅛ tsp
- PLANT-BASED MILK: 2 cups
- AGAVE: 2 tbsp
- VANILLA EXTRACT: 1 tsp
- COCONUT OIL: 2 tbsp, melted (plus more for frying)
FILLING
- Spero Sunflower Cream Cheese: ½ cup, The Original :D
- BUTTER: 3 tbsp, we used plant-based butter!
- PLANT-BASED MILK: 2 tbsp
- AGAVE: ¼ cup
- VANILLA EXTRACT: 1 tsp
- STRAWBERRIES: 1 cup, sliced
DO ITTT
CREPES
- BLEND quinoa flour, arrowroot flour, salt, milk, agave, vanilla extract, & coconut oil until smoooth.
- MELT 1 tsp coconut oil over medium heat in a large skillet.
- LIFT pan with one hand. With the other, ladle approx. ¼ cup of the mixture into the pan while swirling in a circular motion to thinly spread batter. *Alternatively, use the edge of a spatula to gently spread batter in the pan!
- COOK for 2 min., until edges begin to brown.
- FLIP & cook another min.
- REMOVE to plate & cover.
- REPEAT until you run out of batter.
FILLING
- BEAT Spero Sunflower Cream Cheese, plant-based butter, plant-based milk, agave, & vanilla extract until smooth & fluffy.
ASSEMBLY
- STUFF crepes w/ filling & strawberry slices.
- GARNISH w/ more strawberries & a dollop of cream!
- INDULGE in these creamy, sweet, stuffed crepes!