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Simple Crêpes With Chive & Cashew Cream
Guaranteed to impress, these crêpes look incredible but are actually super simple to make. Best served with a large handful of rocket and sun-dried tomatoes.
👥 3 Servings⏱️ Prep & Cook: 25 min🔥 Cook: 25 min👤 Deliciously Ella📖 deliciouslyella
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- ●bowl
- ●blender
- ●whisk
- ●pan
📝 Preparation Steps
1
Begin by making the cashew cream. Place the cashews into a bowl and cover with boiling water. Leave to sit for ⏱️ 10 minutes before draining.
cashews2.6 oz
2
Place the drained cashews, garlic, plant-based milk, apple cider vinegar and a large pinch of salt in a high-speed blender and pulse until smooth, adding a couple of tablespoons of water until it reaches your desired consistency. Once smooth, stir through the chopped chives.
cashews2.6 ozgarlic2 clovesplant-based milk4 tablespoonsapple cider vinegar1 teaspoonchives0.5 oz
3
To make the crêpes, place the plain flour, baking powder, ground flaxseed, plant-based milk, ½ tablespoon of olive oil and a pinch into a large bowl. Whisk together until you have a smooth batter with no lumps remaining.
plant-based milk4 tablespoons
4
Warm some olive oil in a pan over a medium heat and add a few large spoonfuls of the batter into the pan, we usually cook about one third of the mixture at a time. Cook on each side for ⏱️ 3 minutes until golden brown. Repeat this process with the rest of the batter, it usually makes around 3 depending on your desired size.
5
Place the rocket and cherry tomatoes into a bowl. Drizzle with olive oil, squeeze over some lemon juice and a pinch of salt and pepper, toss to coat.
6
Serve the crepes while still piping hot. Spread with cashew cream and top with freshly dressed rocket and cherry tomatoes.
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