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Vegan Desserts

Sugar and Cinnamon Corn Tortilla “Crepes” Filled with Strawberries

Sugar and Cinnamon Corn Tortilla “Crepes” Filled with Strawberries
makes 8

  • 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)

Preheat oven to 350 degrees F.

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

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.

cinnamon tortilla

Bake at 350 degrees F for 3 minutes.

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.

cinnamon strawberry

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”.

cinnamon strawerry roll

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.

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