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.

Ingredients:

Batter: 

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

Directions:

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.

 

Advertisements
Image

Peach Galettes with Cashew Creme

We have a plethora of fresh vine-ripened, sun-kissed Washington peaches on our hands.  We are freezing, pureeing, dehydrating, juicing, and full of recipe ideas.  This afternoon, I made some wonderful peach galettes that I served alongside some vanilla ice cream and garnished with a dollop of cashew creme & sprinkle of powdered sugar.  The galette dough was nice and flaky, while the peaches the perfect filling. Serves 12.

PASTRY DOUGH:

1 1/2 cups of all-purpose flour

2 Tbsp. barley flour

2 Tbsp. of organic cane sugar

pinch of sea salt

1 cup of spectrum spread shortening, plus 2 Tbsp.

2 Tbsp. of flax-seed meal

2 Tbsp. of almond milk

2 heaping Tbsp. of coconut creme

FILLING:

1 cup brown sugar

6 Tbsp. all-purpose flour

1 heaping tsp. of cinnamon

1 Tbsp. of rum enhanced vanilla extract (by Edwin & Lesha extracts)

12 peaches

CASHEW CREME:

1 cup cashews

pinch sea salt

1 tsp. rum vanilla extract

1/2 cup filtered water

2 Tbsp of agave syrup

* powdered sugar (as garnish)

DIRECTIONS:

1. To make the pastry dough, combine the flours, sugar, and sea salt.  Whisk thoroughly. Scatter the shortening over the flour and use a pastry blender to make a fine crumble. In a bowl, whisk together the flax meal, milk, and  coconut creme until fluffy. Add the flax meal blend to the pastry dough blend and with a spatula, fold into one another until gently mixed.  Do not over mix, as the dough will be tough.

2. Form the dough into a ball (do not knead), and flatten onto plastic wrap until 1 1/2 inches thick.  Wrap flat in plastic wrap and refrigerate for 1 hour.

3. When the dough has chilled, preheat the oven to 375 degrees.

4. Remove the dough and allow to sit at room temp.  While this is happening, prepare the filling. In a small bowl, stir together organic brown sugar, flour, cinnamon, & vanilla. Peel the peaches and slice. In a small bowl, coat the peaches with the sugar mixture.

5. On a large sheet of parchment paper, dust with parchment.  Place the dough in 12 small balls.  Using a rolling-pin, flatten each dough ball into 3-4 inch wide circles.  (they are messy circles). Place a 2-3 Tbsp. of peach filling into the center of your rolled out dough. Gently fold in the corners in a single layer in concentric circles, continuing until you reach the center of the round. Do not overfill, as the juices will drip while baking.  Brush the pastry border with safflower oil.

6. Bake for 50-60 minutes until the crust is golden and the filling is bubbling. Allow the galette to cool on a baking sheet on a wire rack.

7. While the galette is baking, place cashews, sea salt, vanilla extract, water, and agave into a blender and blend until smooth. Transfer to a small container and refrigerate for 1 hour.

8. Serve the galette with a dollop of cashew creme and sprinkle of powdered sugar, and ice cream if you please.  Enjoy!