Vanilla Bean Crepes with Orange-Cashew Creme

My family and I love waffles, pancakes, and crepes. I don’t make any of them often, as I see them more as a treat. But oh my goodness, when I do make them, they are so dang tasty. Typically a weekend morning splurge, we change-up the components on these bad boys to make them extra special.

This weekend we enjoyed some that I’d like to share with you. They are vanilla bean crepes; lovingly speckled with fresh vanilla bean and filled with home-blended cashew creme with a splash of orange extract. It’s almost like taking in the scent of budding flowers on afternoon day, while lying in tall green grass with the sun kissing your winter skin. It’s the simple things in life that need not be taken for granted.



1 3/4 cup unbleached all-purpose flour

2 tsp. baking powder

1/2 tsp. sea salt

1/4 cup organic cane sugar

1 1/2 Tbsp. ground flax meal

4 Tbsp. expeller pressed safflower oil

2 1/2- 2 3/4 cups of almond milk, adjust if you need it thinner (I light mine a bit on the thicker side)

1/2 of 1 vanilla bean, scraped

1/2 Tbsp. cinnamon scented vanilla extract (by Edwin and Lesha)

Cashew Creme:

2 cups of roasted cashews

1/2 cup of filtered water

1/4 cup maple syrup

2 Tbsp. organic brown sugar

1/4 tsp. of orange extract

pinch of sea salt


Preheat oven to 200 degrees for holding prepared crepes until you are ready to fill.

For the batter: Add all dry ingredients to a bowl and whisk thoroughly (flour, baking powder, sea salt, sugar, and flax meal) Add wet ingredients in a separate bowl and whisk well (safflower oil, almond milk, vanilla bean, and cinnamon-vanilla extract).  Combine dry to wet and mix well.

For the cashew creme: Add  all ingredients to a blender and blend until smooth. Set creme aside in a bowl.

To prepare the crepes: In a crepe pan, heat a small amount of safflower oil, and then place 1/4 cup of batter into heated pan.  Swirl into a circle and prepare the same way you would a pancake. Make sure one side is cooked before flipping to the other. Place on a cookie sheet in the warmed oven until you are ready to fill.  When you are done preparing the crepes, take each one and place 1 Tbsp. of cashew creme on half of the crepe and then fold in half, or roll.  It’s all up to you how you’d like to display or eat them. We like them folded two ways, and garnished with fresh fruit.



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