Ingredients:

• For the Crepes:
• 1/2 cup – all-purpose flour
• 1/4 cup – white cornmeal
• 2 tbsp – flax meal
• 1 cup – water
• 1/4 tsp – salt
• 2 tbsp – Canola Oil
• For the Cream Cheese Stuffing:
• 3/4 cup – vegan Cream cheese like Tofutti
•

Method:

1. Heat a crepe pan (use a 6-inch non-stick skillet or cast-iron pan if you don’t have a crepe pan).
2. Brush or spray a little oil on the bottom.
3. Add about 2 tbsp of the crepe batter in the centre and immediately lift and tilt the pan on all sides so the batter coats the bottom evenly.
4. You want as thin a layer as is possible.
5. Cook until you see the sides browning and drying, then flip over and cook another 30 seconds or until set.
6. Remove the crepe to a plate. Spread some of the cream cheese mixture in the centre, then fold once into half and once again.
7. Drizzle with the apricot-walnut syrup and serve immediately.
8. Recipe courtesy: Holy Cow Vegan