1 cup vanilla nondairy milk (I use soy)
1 cup water
1/2 cup nondairy margarine
3 tablespoons brown sugar
4 tablespoons maple syrup
2 cups all-purpose flour
1 teaspoon salt
oil or cooking spray, as needed Filling:
16 ounces nondairy cream cheese (I use 2 containers Tofutti)
3/4 cup light brown sugar
3/4 cup dark brown sugar
2 lemons, juiced
3 tablespoons fruit flavored liqueur Topping:
2 apples, diced finely
1 tablespoon margarine
brown sugar, to taste
2 big pinches flour
1. Preheat oven to 375 degrees F. For the crepes, mix milk, water, margarine, brown sugar, maple syrup, flour, and salt with a whisk or electric mixer.
2. Coat nonstick pan with spray or oil, pour a small ladle amount onto pan slowly, swirling it around so that it is very thin. Cook one crepe at a time.
3. For the cream, mix cream cheese, brown sugar, lemon juice, and fruit flavored liqueur. For the apples, mix all topping ingredients then bake for about 20 minutes.
4. Lay crepes flat, and put a dollop of the cream filling in the center, and roll them up. Next, top them with the baked apples, and to finish off, drizzle more of the cream mixture on top.