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In a bowl, combine vegan cream cheese, powdered sugar, lemon juice, and vanilla extract. Mix until smooth and creamy. Adjust the sweetness to your liking.
Cook the Crepes:
Heat a non-stick skillet or crepe pan over medium heat. Lightly grease the surface with oil or cooking spray.
Pour a small amount of crepe batter onto the heated skillet, swirling it around to spread the batter thinly. Cook for about 1-2 minutes on each side or until the edges are lightly browned. Repeat until all the batter is used.
Assemble the Crepes:
Spread a generous layer of the vegan cream cheese filling onto each crepe. You can fold them in half or roll them up, as preferred.
Serve:
Place the filled crepes on a serving plate. Top with fresh berries, a drizzle of maple syrup, and a dusting of powdered sugar, if desired.
Nutrition Facts (Per Serving – Makes about 8 servings):
Calories: 250
Fat: 15g
Protein: 4g
Total Carbohydrates: 25g
Dietary Fiber: 1g
Net Carbs: 24g
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