Yields4 ServingsPrep Time15 minsCook Time15 minsTotal Time30 mins
Ingredients
Vanilla Cashew Cream
1cupcashews (raw, soaked for 4–6 hours)
½cupplant-based milk (unsweetened)
¼cupdate paste (link in directions)
1 ½tspvanilla extract (preferably alcohol-free)
1pinchsalt (optional)
Cherry Compote
1cuporganic cherries (frozen or fresh. See Chef’s Notes)
2tbspmaple syrup (or date paste)
1tbspchia seeds
2tbsplemon juice
Crepes
1 ½cupsorganic buckwheat flour
1 ½tspbaking powder
¼tspsalt (optional, +¼ tsp as desired)
1 ½cupswater (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
1cupcashews (raw, soaked for 4–6 hours)
½cupplant-based milk (unsweetened)
¼cupdate paste (link in directions)
1 ½tspvanilla extract (preferably alcohol-free)
1pinchsalt (optional)
Cherry Compote
1cuporganic cherries (frozen or fresh. See Chef’s Notes)
2tbspmaple syrup (or date paste)
1tbspchia seeds
2tbsplemon juice
Crepes
1 ½cupsorganic buckwheat flour
1 ½tspbaking powder
¼tspsalt (optional, +¼ tsp as desired)
1 ½cupswater (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.
