Cherry Vanilla Crepes

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2 min read
Summary

Slightly sweet and tart cherries blended with a creamy vanilla cashew filling inside of a buckwheat crepe is the perfect treat if you want your tummy to be satisfied and your body to be thankful. High antioxidant cherries, mineral-rich cashews and fiber-filled buckwheat make this sweet treat extra special.

Yields4 ServingsPrep Time15 minsCook Time15 minsTotal Time30 mins

Ingredients

Vanilla Cashew Cream
 1 cup cashews (raw, soaked for 4–6 hours)
 ½ cup plant-based milk (unsweetened)
 ¼ cup date paste (link in directions)
 1 ½ tsp vanilla extract (preferably alcohol-free)
 1 pinch salt (optional)
Cherry Compote
 1 cup organic cherries (frozen or fresh. See Chef’s Notes)
 2 tbsp maple syrup (or date paste)
 1 tbsp chia seeds
 2 tbsp lemon juice
Crepes
 1 ½ cups organic buckwheat flour
 1 ½ tsp baking powder
 ¼ tsp salt (optional, +¼ tsp as desired)
 1 ½ cups water (plus 2–4 Tbsps more if needed)

Directions

1

Make the vanilla cashew cream: Drain the soaked cashews.

2

Place cashews, plant-based milk, date paste, vanilla, and salt (if using) into a blender or food processor. Blend until smooth. Set aside.

3

Make the cherry compote: Heat the cherries in a small stovetop saucepan on medium heat until they start to soften (about 3 minutes for frozen and 5 minutes if fresh). Once soft, mash with a spatula until they’re whole but a bit mushy and in smaller pieces.

4

Add the maple syrup, chia seeds, lemon juice. Stir and continue to simmer for 2–3 minutes. Transfer to a bowl and set aside.

5

Make the buckwheat batter: Add all ingredients to a large bowl and mix well. Set aside. If the buckwheat batter is like pancake batter, you’ll need more water. You want it thin and runny in order to make a thin crepe. Add 2–4 tablespoons at a time until the batter is a thin consistency.

6

Brush a stovetop pan or griddle lightly with some oil, use either a silicone brush or a paper towel and wipe up excess oil. Heat pan over medium heat.

7

Scoop approximately one ladle full of buckwheat batter into the heated pan. With a spatula, spread the batter to make a thin crepe (much thinner than pancake thickness). Try to get it as thin as possible without breaking it. It won’t be perfectly formed and that’s okay.

8

Cook on both sides until slightly golden (1–2 minutes each side). Repeat until batter is gone, transferring cooked crepes to a dish or baking sheet for assembling. You should get about 4 crepes.

9

Assemble the crepes! Spoon approximately 2 generous tablespoons of vanilla cream in the center of each crepe. Fold the bottom up, the sides in and then the top down so you have a neat little packaged crepe. Place on a flat plate or dish, seam down.

10

Add 2 tablespoons of the cherry compote on top.

Chef's Notes

Substitutions
Instead of buckwheat, use whole wheat pastry flour or a combination of buckwheat and oat flour or buckwheat and whole wheat flour.

Instead of cherries, use strawberries, blueberries or blackberries (or other fruit of choice).

Nut-free
Use sunflower seeds in place of cashews.

Prep Ahead
Make the cherry compote ahead of time and store in an airtight container in the refrigerator for up to 5 days. Note, it will thicken due to the chia seeds.

Make the cashew cream ahead of time and store in an airtight container in the refrigerator for up to 5 days.

Storage
Store leftover batter or crepes in an airtight container in the refrigerator for up to 5 days.

Ingredients

Vanilla Cashew Cream
 1 cup cashews (raw, soaked for 4–6 hours)
 ½ cup plant-based milk (unsweetened)
 ¼ cup date paste (link in directions)
 1 ½ tsp vanilla extract (preferably alcohol-free)
 1 pinch salt (optional)
Cherry Compote
 1 cup organic cherries (frozen or fresh. See Chef’s Notes)
 2 tbsp maple syrup (or date paste)
 1 tbsp chia seeds
 2 tbsp lemon juice
Crepes
 1 ½ cups organic buckwheat flour
 1 ½ tsp baking powder
 ¼ tsp salt (optional, +¼ tsp as desired)
 1 ½ cups water (plus 2–4 Tbsps more if needed)

Directions

1

Make the vanilla cashew cream: Drain the soaked cashews.

2

Place cashews, plant-based milk, date paste, vanilla, and salt (if using) into a blender or food processor. Blend until smooth. Set aside.

3

Make the cherry compote: Heat the cherries in a small stovetop saucepan on medium heat until they start to soften (about 3 minutes for frozen and 5 minutes if fresh). Once soft, mash with a spatula until they’re whole but a bit mushy and in smaller pieces.

4

Add the maple syrup, chia seeds, lemon juice. Stir and continue to simmer for 2–3 minutes. Transfer to a bowl and set aside.

5

Make the buckwheat batter: Add all ingredients to a large bowl and mix well. Set aside. If the buckwheat batter is like pancake batter, you’ll need more water. You want it thin and runny in order to make a thin crepe. Add 2–4 tablespoons at a time until the batter is a thin consistency.

6

Brush a stovetop pan or griddle lightly with some oil, use either a silicone brush or a paper towel and wipe up excess oil. Heat pan over medium heat.

7

Scoop approximately one ladle full of buckwheat batter into the heated pan. With a spatula, spread the batter to make a thin crepe (much thinner than pancake thickness). Try to get it as thin as possible without breaking it. It won’t be perfectly formed and that’s okay.

8

Cook on both sides until slightly golden (1–2 minutes each side). Repeat until batter is gone, transferring cooked crepes to a dish or baking sheet for assembling. You should get about 4 crepes.

9

Assemble the crepes! Spoon approximately 2 generous tablespoons of vanilla cream in the center of each crepe. Fold the bottom up, the sides in and then the top down so you have a neat little packaged crepe. Place on a flat plate or dish, seam down.

10

Add 2 tablespoons of the cherry compote on top.

Notes

Cherry Vanilla Crepes