Vegetarian Crepes With Cream Filling And Sweet Cherry Sauce

• Crepes:
• 1/2 cup soy milk
• 1/2 cup water
• 1/4 cup dairy-free margarine, melted
• 2 tablespoons maple syrup
• 1 tablespoon white sugar
• 1/4 teaspoon salt
• 1 cup all-purpose flour
• cooking spray
• Cream Filling:
• 8 ounces dairy-free cream cheese (such as Tofutti(R))
• 3/4 cup white sugar, divided
• 1 lemon, zested and juiced
• Cherry Sauce:
• 2 cups maraschino cherries
• 1/2 cup white sugar
• 1 tablespoon cornstarch

1. Beat soy milk, water, dairy-free margarine, maple syrup, 1 tablespoon sugar, and salt in a large bowl with an electric mixer. Beat in flour until batter is smooth. Cover bowl and refrigerate for 2 hours.
2. Spray a small nonstick skillet or crepe pan with cooking spray; place over medium-high heat. Pour in 1/4 cup batter and swirl it around to cover the bottom of the skillet. Cook until golden brown, about 1 minute per side. Transfer to a plate. Repeat with remaining batter.
3. Combine dairy-free cream cheese, 3/4 cup sugar, lemon zest, and lemon juice in a bowl; beat with an electric mixer until smooth and creamy.
4. Combine maraschino cherries, 1/2 cup sugar, and cornstarch in a small saucepan over medium heat. Cook and stir until sugar melts and sauce thickens, about 5 minutes. Let cool.
5. Fill crepes with cream filling; drizzle cherry sauce on top.

soy milk, water, margarine, maple syrup, white sugar, salt, flour, cooking spray, cream filling, cream cheese, white sugar, lemon, cherry sauce, maraschino cherries, white sugar, cornstarch

Taken from www.allrecipes.com/recipe/258581/vegetarian-crepes-with-cream-filling-and-sweet-cherry-sauce/ (may not work)