Sugar and Cinnamon Corn Tortilla “Crepes” Filled with Strawberries
- 8 white corn tortillas
- 1 lb. fresh strawberries, mashed
- approx. 8 tsp. Earth Balance
- 8 tsp. sugar
- 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.
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.
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”.
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.