Prep Time: 10 min
Cook TIme: 20 minutes
- 1 ¾ cup gluten free flour blend (or all purpose flour)
- 2 ½ cups cashew milk (unsweetened)
- ½ cup sparkling water
- ¼ cup cashew pulp
- ¼ tsp salt
- 2 tbsp maple syrup
- Coconut or avocado oil
In a medium bowl mix all dry ingredients. Add milk, pulp and sparkling water and stir with a whisk until completely smooth and no lumps remain. If the batter is too thick, add a bit of cashew milk.
Grease a small sized non-stick pan with oil* and bring to a medium-high heat. With a ladle pour about ⅓ of a cup of the batter into the pan and quickly swirl until the entire bottom of the pan is covered with batter. Cook for about 2 minutes and flip. Cook for another one minute and transfer onto a plate. Repeat this step until all of the batter has been used.
Fill crepes with hazelnut spread or homemade jam and serve immediately. Store leftovers in the fridge for up to two days.
*for each crepe lightly oil the pan