You love cream cheese, you love crepes. Why not combine them?


  • 1 1/2 cups all purpose flour
  • 1 cup unsweetened soy milk
  • 1 cup water
  • 1 tbsp apple cider vinegar
  • 1 tbsp granulated sugar
  • 1⁄4 tsp salt
  • 1⁄4 tsp baking soda
  • 2 tbsp melted vegan butter (+ more for buttering the pan)

For the cream cheese filling:

  • 1 1⁄2 cup Nafsika’s Garden cream cheese
  • 2 tbsp vegan butter – melted
  • 1 tbsp maple syrup
  • 1 tsp parsley


  1. In a bowl add the milk & the apple cider vinegar, whisk. Set aside for 10 minutes. In a large bowl, whisk together the flour, sugar, baking soda & salt. Now add the vegan butter, milk & apple cider vinegar mix & water, mix until combined. You should have a light & “watery” batter.
  2. Heat a medium sized, non-stick pan to medium – high heat, or a crepe pan if you have one. Once hot, brush some of the melted vegan butter on the pan. Add about 1/3 cup of the batter to the pan. Immediately pick up the pan and rotate it to move the batter into a thin circle.
  3. Cook until the top looks fairly dry, about 2 minutes. Carefully flip the crepe over and cook for 30 seconds on the other side. Let it cool down on a plate & repeat the process with the rest of the crepes.

For the cream cheese filling:

  • Allow the cream cheese to sit outside the fridge for 30 minutes or so to allow it to soften.
  • Using a fork, mash the cream cheese, add the butter, maple syrup & parsley, whisk until you have a smooth cheese sauce, set aside.
  • Assemble the crepe
  • Spread 4 tbsp of the cream cheese in the middle of the crepe. Fold in a half, then again in a half.
  • Repeat the process with the rest of the crepes.

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