This is a delicious, delicate and super easy French crepes recipe that works every time! These crepes are great for breakfast, or a tasty dessert since they can be made sweet or savory!

Classic French Crepes With Vanilla Cashew Cream [Vegan]

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Calories

109

Serves

6

Cooking Time

85

Ingredients

To Make the Crepes:

  • 3/4 cups almond milk
  • 3 tablespoons water
  • 4 tablespoons vegetable oil
  • 4 1/2-ounces all-purpose flour
  • 1/4 teaspoon salt
  • 2-3 tablespoons sparkling mineral water

To Make the Vanilla Cashew Cream:

  • 4 1/2-ounces raw cashews (soaked overnight)
  • 3 tablespoons melted coconut oil
  • 3 tablespoons maple syrup
  • 1 teaspoon vanilla bean paste
  • 1 tablespoon lemon juice
  • 3 tablespoons almond milk
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Preparation

To Make the Crepes:

  1. Place all the ingredients apart from sparkling water into a medium bowl and using an electric mixer, whisk them all together until you have a smooth batter. Add sparkling water and mix again. Place your crepe batter in the fridge for at least an hour.
  2. Lightly grease a medium frying pan and heat the pan until hot. Pour about 4 tablespoons of batter into the pan and swirl it around to ensure even coverage. Fry on each side for about couple of minutes, until golden.

To Make the Vanilla Cashew Cream:

  1. Add all the ingredients into a high powered blender and pulse until you have a creamy, smooth texture. Keep adding some almond milk (a little at the time) if texture feels too thick until you have the desired consistency.
  2. Spread some cashew cream on the surface of your crepe, fold and enjoy!
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Notes

You don't have to add sparkling water to your batter, but adding it will result in much lighter, fluffier and better texture of your crepes. Resting crepes batter before using it is crucial, as it gives the batter thicker, more viscous consistency.

Nutritional Information

Per Serving Calories: 109 Note: The information shown is based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.


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