When I think up a recipe in my head, I usually have to test it out as soon as possible. I’m not much of a baker because the measurements must be exact, but I was craving crepes, so I figured I’d look up a recipe online. I found a simple one that is oil-free, so I tried it out. I wasn’t disappointed! (Note: I used a ceramic nonstick skillet.)
Vegan Crepes with Sweet Maple Cashew Cream and Blackberry Compote
Use the above recipe to make your crepe batter. Follow the recipe’s cooking directions.
To make the sweet cashew cream:
1/2 cup of raw cashews
1 T coconut milk (you will use some for the crepe recipe anyway)
1 T maple syrup
2 T water
Blend all ingredients in a high speed blender (I use my smoothie maker) until smooth and creamy. Add a little water if it is too thick. Put it in the fridge to chill while you make your crepes.
For the compote:
1/2 cup berries of choice
1 T sweetener (I used sucanat)
1 to 2 T water
1 t tapioca starch
Put all ingredients in a small saucepan and cook over medium heat until berries break down and mixture begins to thicken. Turn heat to low, stirring occasionally. When compote reaches a thickness you like, turn the heat off.
Fill your crepes with the cashew cream, roll them, and top with the berry compote and some maple syrup. YUM!! Serve with a side of breakfast potatoes, if you’d like. Recipe below. :-)
For the breakfast potatoes:
3 medium sized russet potatoes, washed and sliced thinly in round circles (I like to leave the skin on mine)
1 medium sized yellow onion, diced
Garlic salt to taste
Black pepper to taste
Place all ingredients in a nonstick pan over medium heat. Add water as you cook the potatoes if you prefer to cook without oil. When potatoes are browned and cooked through, they’re done. I cooked mine while I cooked my crepes (about 20-25 minutes). You can cover the potatoes about halfway through the cooking time to help them cook faster. Adjust or add seasonings as desired.