CASHEW CREPES (grain free, gaps, dairy free)

Servings: Makes enough for 4 adults, amount varies depending on size of crepe

Prep time: 15 mins
cook time: less than 2 mins per crepe
total time: depends on the amount of crepes, usually 30 minutes

Pr-heat griddle to 350 degrees or burner to medium

  • 8 eggs
  • 1 cup cashew flour/meal (you can find this at trader joes)
  • pinch real unprocessed stevia (learn more here)
  • 1 tbsp vanilla
  • 1 tsp baking soda
  • 1 tbsp honey (or more if you want them sweeter)
  • 1/4 cup coconut milk (not the cream on the top, the actual milk, and you might need a little more)
  • 1 tbsp gelatin (great lakes brand)
  • 1 tsp apple cider vinegar/kombucha vinegar/lemon juice

Place the blue ingredients in a blender in the order they are listed and turn it on.  Place the black ingredients in a small pot and heat just gently to dissolve the gelatin, but not so much that is is super hot.  If you over heat it, just wait a minute or two until it cools.  Add the cooled black ingredients to the blue ingredients in the blender and turn on again on liquefy setting.  When thoroughly combined, add the purple and mix well.  The batter should be runny.  If it is too thick, add more coconut milk.  I find there is a big difference between the coconut milks and some need more, other less.  

Pour batter 4 inches in diameter and smooth in a circular motion with the back of a ladle until 1 1/2 the size.  Wait just a minute until bubbles form all the way through, and flip very very carefully.  The gelatin helps it hold together.. :)  

  • Don't over grease your cooking surface.  An electric griddle or well seasoned cast iron skillet works nicely.  We use the built in grill on our stove top for this.
  • If batter doesn't "spread" nicely with the ladle, add a little more liquid.
We filled with blueberries that we pick this summer.  I simmered them with some coconut milk, vanilla, dash of cinnamon and cardamom, and a little gelatin to make it thicker.. Delicious!

Enjoy! :)