crepes stuffed with Spero Cinnamon cream cheese.
your favorite crepe batter (we recommend Connoiseurus Veg's vegan crepe recipe: https://www.connoisseurusveg.com/vegan-crepes/)
½ tub Spero Cinnamon cream cheese
1 tbsp maple syrup
¼ chocolate chips
Sprinkle of cinnamon (optional)
Make crepe batter (we recommend Connoiseurus Veg's vegan crepe recipe: https://www.connoisseurusveg.com/vegan-crepes/)
Heat a nonstick pan over low to medium heat and spray with cooking oil
Once pan is to temperature, add a small amount of mixture to the pan, then tilt the pan so there is a thin layer of batter filling the bottom of the pan
Cook on one side for 1-2 minutes (cook time will depend on the heat of your pan, check based on if you can lift with a spatula). Flip to cook the other side for 1 minute.
Cool slightly for approximately 1 minute on paper towel sheet or cooling rack (to make sure that the cheesecake doesn’t melt)
In a small bowl, mix Spero Cinnamon cream cheese and maple syrup. Spread mixture on cool crepes, then folding in half and in half again
Finish with chocolate chips or melted chocolate drizzle and a cinnamon sprinkle on top