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® Cheese: ½ cup, The Original :D
  • BUTTER: 3 tbsp, we used vegan butter! 
  • PLANT-BASED MILK: 2 tbsp
  • AGAVE: ¼ cup 
  • VANILLA EXTRACT: 1 tsp 
  • STRAWBERRIES: 1 cup, sliced 

DO ITTT

CREPES

  

  1. BLEND quinoa flour, arrowroot flour, salt, milk, agave, vanilla extract, & coconut oil until smoooth.
  2. MELT 1 tsp coconut oil over medium heat in a large skillet.
  3. 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! 
  4. COOK for 2 min., until edges begin to brown. 
  5. FLIP & cook another min. 
  6. REMOVE to plate & cover. 
  7. REPEAT until you run out of batter.  
FILLING

 

  1. BEAT Spero® Sunflower® Cheese, butter, milk, agave, & vanilla extract until smooth & fluffy.

  

ASSEMBLY

 

  1. STUFF crepes w/ filling & strawberry slices. 
  2. GARNISH w/ more strawberries & a dollop of cream!
  3. INDULGE in these creamy, sweet, stuffed crepes!

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