Vegan baked crepes with lemon filling
Vegan crepes made with just three ingredients and stuffed with delicious lemon filling.
Ingredients
Pancakes
- 150 g semi-white flour
- 250 ml almond milk or other plant based milk
- pinch of salt
Lemon filling
- 300 g tofu
- 200 g soy yoghurt
- 50 g maple syrup
- juice of one lemon
- 1 tbsp lemon zest 5 g
- 1 tsp vanilla essence
- 10 g corn starch
Instructions
Pancakes
- Mix flour and salt, add milk and mix it until you get a very smooth batter.
- Let it rest for 5 to 10 minutes.
- Put a little bit of coconut oil in a pan and heat it up.
- When it’s hot pour some batter on it (we just pour it in center and then even it out with crepe spreader or swirl the pan to move the batter around).
- Bake crepe for around half a minute on one side and another half minute on the other side.
Lemon filling
- Blend tofu, soy yoghurt, maple syrup, lemon juice, lemon zest, vanilla essence and corn starch in a smooth cream.
Baked crepes
- In the midle of each crepe put a line of lemon filling and close it from both sides.
- Put stuffed crepes into a pan. You can put them on top of each other (we stacked them into three layers).
- Put a tbsp of almond milk into a remaining filling and pour it on top of the crepes.
- Bake for 20 minutes in a preheated oven on 180°C.
- Sprinkle with powdered sugar or erythritol if desired.