Baked Crepes with Vegan Cottage Cheese (veganske gratinirane skutine palačinke)
These baked vegan crepes are filled with homemade vegan cottage cheese and baked in the oven with a topping that mimics egg custard. They are a scrumptious and indulgent dessert or breakfast and taste just like the non-vegan version.
Ingredients
Crepes:
Filling:
- 200 g vegan cottage cheese
- 80 g vegan sour cream recipe below
- 20 ml (4 tsp) maple syrup
- zest 1/4 lemon
- 1/8 tsp vanilla powder
- a pinch of salt
- 20 g raisins soaked in rum for a couple of minutes
- 20 ml (4 tsp) rum for soaking the raisins
Vegan sour cream:
- 80 g vegan greek style yoghurt I used Sojade
- heaped 1/3 tsp freshly squeezed lemon juice
Custard:
- 150 g (1/2 cup + 4 tsp) unsweetened soy yoghurt
- 15 g extra firm silken tofu
- 15 ml (1 tbsp) coconut cream just cream from a can of coconut cream without the water
- 15 g (1 tbsp) vegan butter melted
- 10 ml (2 tsp) maple syrup
- a very small pinch of turmeric powder for colour
To decorate:
- 1/4 tsp powdered sugar
Instructions
- Make vegan cottage cheese. You will need a little less than 1/5 of the recipe.
Crepes:
- Make 4 vegan crepes.
Filling:
- Soak the raisins in rum.
- Mix together all ingredients for the filling. Add also the raisins (discarding the rum) and mix again.
- Spread the mixture equally on all four crepes. Roll all crepes and place them in a greased baking dish (I used 23x22 cm) side by side.
Custard:
- In a blender mix together soy yoghurt, silken tofu, coconut cream, vegan butter, maple syrup and turmeric powder. Pour the mixture over crepes so that the top of crepes is all covered in the dressing.
Baking:
- Bake in the middle rack at 180 °C for 40 min. It's done when the top starts to brown.
Decorating and serving:
- Wait for crepes to cool a little bit.
- Sprinkle powdered sugar on top and serve.
Notes
*Put a can of coconut cream in the refrigerator a day before starting if it’s not already there.
*When you are adding turmeric powder to the mix be careful not to put too much as it can easily become too yellow. The colour will appear after baking the custard so you will not be able to see beforehand if you put too much turmeric.
*The recipe for making vegan sour cream with vegan greek style yoghurt taken from Cassidy’s Craveable Creations.
*For the vegan butter I used Naturli' brand.
Nutrition
Serving: 1 crepe with custardCalories: 389kcalCarbohydrates: 38gProtein: 15gFat: 20gSaturated Fat: 8gPolyunsaturated Fat: 2gMonounsaturated Fat: 6gSodium: 199mgFiber: 2gSugar: 12g
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