Vegetarian Crepes With "Cream Filling" And Sweet Cherry Sauce - cooking recipe

Ingredients

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

Preparation

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.
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.
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.
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.
Fill crepes with cream filling; drizzle cherry sauce on top.