Photo note:
"I woke up wanting crepes. I'm not nuts for crepes just folded over on themselves and doused with syrup though, so I went more the blintz route and used the soy yogurt cheese I'd made yesterday whipped with some agave, vanilla, Vietnamese cinnamon, and lemon zest to make a sweet, rich, creamy filling. After filling the crepes I baked them to get the filling to be nice and gooey warm inside. I covered these with a blueberry studded raspberry lemon sauce, which made them even more delicious."
* * *
The photo is wonderful, too.
While Visions of Sugar Plums Danced. . .
Saturday, April 25, 2009
Vegan Yogurt Cheese Filled Crepes with Vietnamese Cinnamon
Subscribe to:
Post Comments (Atom)
Foods to Love, Words to Savor
Custom Search
No comments:
Post a Comment