Vegan Strawberry Breakfast Crepes

These crepes are amazingly yummy and amazingly easy! They are vegan but taste is not lacking at all! They look as good as they taste. I got this from a cookbook called, The Garden of Vegan. I checked out of the library and I keep renewing it because I love the recipes so I think it may be time to buy it since every recipe that I make, I love.

I just bought Ener G Egg Replacer because it is easier to use with certain kinds of recipes and if you don't want your recipe to taste like banana and apple sauce, which replaces eggs, you can use Egg Replacer. I didn't want to spend the $4.50 at MOM's but now looking back on it, it is MUCH cheaper than buying eggs or egg whites. It doesn't have protein in it, though. For a 16 oz box you can get 113 servings, which would be 113 eggs, which is about 10 dozen eggs at $2/dozen (I don't buy eggs so I am not sure what the cost is now for a dozen) that would be about $20. So, in reality I save $15 because I bought this box of Egg Replacer. This will save my marriage from friction too when my dear hubby is trying to make his absolutely scrumptious chocolate chip cookie recipe. He feels like he can't add apple sauce or banana to his recipe, which I understand.

Anyway, here is the recipe:
(Let your batter sit for 1/2 an hour before cooking to make sturdier crepes.)

-Powdered egg replace to equal 2 eggs -1 cup Soy Milk (or other milk)
-1/3 cup water
-1 cup flour
-2 tbsp dry sweetener (I used organic cane sugar)
-1 tsp vanilla extract
-2 tbsp Margarine (I use Earth Balance)

In a blender, food processor or Magic bullet combine all ingredients and blend for 20 seconds. Not too long so it doesn't gummy. Portion about 2-3 tbsp of batter into pan and then lift and rotate the pan so the batter evenly coats. This is a key step for crepes. Cook until almost dry then flip with a thin spatula. Adjust the heat as necessary. Makes about 8-12 crepes.

Fillings:
3 apples (or 10 strawberries sliced) peeled and sliced or lightly chopped
1 tbsp liquid swee
tner (I used Agave Syrup)
1/2 tsp cinnamon 1/4 cup of water
Put all ingredients in sauce pan and boil then simmer for 2-5 minutes.

For each crepe I added about 1 tbsp cream cheese (I used Tofutti, non-dairy cream cheese) and spread it sporadically on the crepe. I also used the cream cheese to "seal" the crepe closed and give it a creamy taste.

To Fold:
I folded the bottom lip about 1/2 way then folded the sides about 2 inches then finished folding it. This keeps all of the fruit and juices in the crepe. Dribble a little fruit on top for decoration.

Hannah's request her filling was:
a little peanut butter
a little jelly
a little cream cheese
and folded like a burrito

My house still smells de-lish!