Nothing says 'I love you' like crêpes stuffed with creamy vegan cheese and smothered with blueberry sauce... right?? Well, maybe diamonds....
For this dish you can use your favourite crêpe recipe or the one for whole wheat crêpes that I have included below. Please use whole wheat pastry flour and not regular whole wheat flour..... I've tried it, the results were less than spectacular.
My suggestion is to make the crêpes and Blueberry Citrus Sauce the night before and then just assemble the whole dish in the morning.
I used our Rosemary Blueberry Chèvre cashew cheese in these crêpes, but you could use Zengarry Brie style or Gruyere style vegan cashew cheese. The Rosemary Blueberry Chèvre is available directly from me on our online store.
1.5 cups of whole wheat pastry flour
2 Tbsp. cornstarch
1 tsp. salt
1 cup water
1 cup almond milk
2 Tbsp. sunflower oil
2 Tbsp. maple syrup
Put all ingredients in the blender. Blend on high for a minute or so. Refrigerate the batter for about 1 hour. The batter should be very thin.
Heat a non-stick pan. It will be ready when a few drops of water sizzle when dropped on the pan. Spray the pan with non-stick cooking spray. Ladle about 1/2 cup batter into your pan. Swirl the pan gently to spread the batter out into a large circle. Cook until the edges of the crêpe is dry and the centre is bubbling. Flip and cook another minute or so. Remove to a plate and repeat with the rest of the batter.
Blueberry Citrus Sauce
1/4 cup orange juice
3 Tbsp. lemon juice
1/2 cup sugar
1 Tbsp cornstarch
4 cups frozen blueberries
zest from the lemon
In a saucepan combine orange juice, lemon juice, sugar and cornstarch. Heat over medium heat and mix until well combined and the sugar is dissolved. Add the blueberries, bring to a boil and simmer for 10-15 minutes. Remove from heat and add lemon zest. Allow to cool and thicken slightly.
Assemble your Crêpes
Lay out a crêpe on a flat surface. Spread Zengarry Rosemary Blueberry Chèvre style cashew cheese (you could also use Zengarry Brie style cashew cheese) in all the way down the crêpe and roll the crêpe up like a cigar. Repeat with the rest of the crêpes. Top with Blueberry Citrus Sauce and and orange wedges and serve immediately.