When I was a kid, my mother would always make cheese crepes from scratch on the Jewish festival of Shavuot. She made the filling with farmer's cheese, cinnamon and raisins. This was always the highlight of our Shavuot!

To honor that tradition, I created this non-dairy version using vegan ricotta cheese. Ricotta is milder than farmer's cheese but similar in some ways. And instead of making the crepes with modern wheat, we will use spelt. Spelt is an ancient variant of wheat that has not been hybridized. It has a lower gluten content and a deeper, nuttier flavor than modern wheat.

The ricotta cheese used in this recipe is made by Kite Hill and can be purchased at Whole Foods (and Co-oportunity supermarkets in the Los Angeles area).

I hope you enjoy these crepes!

Non-Dairy Ricotta Cheese Crepes

The Ingredients

The Crepes

• 11⁄4 cup spelt flour

• Pinch of salt

• 3 eggs beaten

• 11⁄2 cups almond milk

• 2 Tbsp coconut oil (plus some more for the outside of the finished crepes)

The Filling

• 1 cup Kite Hill almond ricotta cheese

• 2 Tbsp raisins

• 3⁄4 tsp Ceylon cinnamon

• 1 1⁄2 Tbsp coconut sugar

• 1 tsp vanilla extract

• 1⁄2 tsp grated lemon zest

• 1⁄2 tsp Himalayan salt

The Instructions

The Crepes

1. Set crepe maker to high and preheat for 10 minutes

2. Combine all ingredients in a blender or mixer

3. Pour the crepe mixture onto the crepe maker until it spreads out about 6 inches, then flatten with the pastry spreader

4. Flip the crepes after about 45 seconds (or when they are browned on the bottom)

The Filling

1. Combine all ingredients into a small bowl

2. Fill each crepe with about 1 Tbsp of filling

3. Brush with melted coconut oil

4. Serve warm and enjoy!