Corn Tortilla “Crepes” Filled with Strawberries

  • Servings: 8
  • Prep Time: 15m
  • Cook Time: 3m
Average Member Rating

forkforkforkforkfork (0 / 5)

0 5 0
Rate this recipe

fork fork fork fork fork

0 People rated this recipe

Related Recipes:
  • Oatmeal cookies

  • Banana Pancakes

  • Quick and Easy Apple Crisp

  • Vegan “Buttermilk” Biscuits and Sausage Gravy

  • Chocolate Chip Cookie Dough Fruit and Nut Bar

Nutritional Info

This information is per serving.

  • Calories

  • Fat



  • 8 white corn tortillas
  • 1 lb. fresh strawberries, mashed
  • approx. 8 tsp. Earth Balance
  • 8 tsp. sugar
  • cinnamon
  • 1/2 cup powdered sugar, for dusting (you probably won’t need all of it)


Step 1

Preheat oven to 350 degrees F.

Step 2

Mash the strawberries using a fork, a pastry cutter, or a potato masher.

Step 3

Spread 1/2 tsp. Earth Balance on one side of a tortilla. Flip it over and place it flat on a baking sheet and spread 1/2 tsp. Earth Balance on the other side. On the top side of the tortilla, sprinkle with 1 tsp. sugar. Shake a little cinnamon on top. Repeat with each tortilla.

Step 4

Bake at 350 degrees F for 3 minutes.

Step 5

Take the tortillas out of the oven and put 1/3 cup to 1/2 cup of the mashed strawberries down the center of each tortilla.

Step 6

Fold one side of the tortilla in and then the other. Slide a spatula underneath it and, holding it closed, carefully transfer it to a plate and flip it over as you set it down. Put some powdered sugar in a small mesh strainer and tap the edge of the strainer, leaving a light dusting of powdered sugar on top of the “crepe”.

Step 7

These are just too good for words. You can top them with a small scoop of vegan vanilla ice cream, or just eat it as is. I can guarantee you’ll want more than one.

Bon Appetit!

Leave a Reply

Your email address will not be published. Required fields are marked *