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.



Coconut Yogurt

I love yogurt, but hate all the mass amounts of sugar in it.  Making yogurt from scratch provides you the control of what goes into this heavy laden probiotic source. Yield: 32 oz.


32 oz. coconut milk

3 Tbsp. arrowroot powder

2 Tsp. agar

3 capsules of probiotic

1 Tbsp. vanilla extract (Edwin & Lesha)


Heat coconut in a pot to 180 degrees. Add arrowroot powder and agar; whisk. Allow to cool to 110 degrees.  Add probiotic capsules and vanilla. Whisk until blended. Place cooled yogurt in mason jars with lids.  Place jars in a ice chest protected by towels to allow to fully cool and ferment for 8 hours.  The longer you cool this way, the more tart your yogurt will taste.

I enjoy mine with a touch of home made granola.












GF Chocolate Chip Pancakes

I used to think the whole Gluten Free thing was just a fad; often raising my eyebrows when I’d hear another friend become one.  That was until my middle daughter whom suffered from keratosis pilaris, began getting worse and worse.  We tried most of the external treatments, and took her to a couple dermatologists. Not surprisingly, neither doctor felt food was a trigger.

As I mom, I think there is a internal warning signal that sounds and tells you to dive into your own research to care for your children when you aren’t satisfied with answers. This is just what I did.  After months of her physically writhing in itchy skin episodes, I decided to try gluten free.  With so many alternatives available, this was so easy.  I swear to you, within a week, the crying and complaints about even the softest of clothing, subsided.  After a month on the diet, I heard no more from her.  In addition to her diet, I include a non-dairy acidophilus, along with shea butter externally.

I am constantly adapting recipes for my family, because eat a plant based diet. So it comes as second nature to switch recipes to meet our needs.   My daughter Margeux LOVES pancakes.  Here is my organic gluten free version. I know you’ll love it.  They are light and fluffy, and taste great even reheated the next day. I enjoy mine with Daiya’s non dairy creme cheese, mango wedges, toasted pecans, a drizzle of maple syrup, and a light sprinkle of organic powdered sugar.



Yield: 6 Waffles


1 3/4 cups Bob’s Red Mill all purpose flour

2 tsp. double-acting baking powder

1/2 tsp. sea salt

1 Tbsp. maple granules

3 “eggs” – by EnerG egg replacer (powdered non-dairy gluten free eggs)

4 Tbsp. of safflower oil

1 1/2 cups of almond milk



1. In a large bowl, whisk together flour, baking powder, sea salt and maple granules

2. In a separate bowl, beat “eggs”, add oil and milk

3. Make a well in the center of dry ingredients. Pour in liquid ingredients and combine with a few swift strokes.

4. Heat pan and brush with a little oil to prevent sticking, unless you are using a non-stick pan.