Ingredients
Directions
Make the vanilla cashew cream: Drain the soaked cashews.
Place cashews, plant-based milk, date paste, vanilla, and salt (if using) into a blender or food processor. Blend until smooth. Set aside.
Make the cherry compote: Heat the cherries in a small stovetop saucepan on medium heat until they start to soften (about 3 minutes for frozen and 5 minutes if fresh). Once soft, mash with a spatula until they’re whole but a bit mushy and in smaller pieces.
Add the maple syrup, chia seeds, lemon juice. Stir and continue to simmer for 2–3 minutes. Transfer to a bowl and set aside.
Make the buckwheat batter: Add all ingredients to a large bowl and mix well. Set aside. If the buckwheat batter is like pancake batter, you’ll need more water. You want it thin and runny in order to make a thin crepe. Add 2–4 tablespoons at a time until the batter is a thin consistency.
Brush a stovetop pan or griddle lightly with some oil, use either a silicone brush or a paper towel and wipe up excess oil. Heat pan over medium heat.
Scoop approximately one ladle full of buckwheat batter into the heated pan. With a spatula, spread the batter to make a thin crepe (much thinner than pancake thickness). Try to get it as thin as possible without breaking it. It won’t be perfectly formed and that’s okay.
Cook on both sides until slightly golden (1–2 minutes each side). Repeat until batter is gone, transferring cooked crepes to a dish or baking sheet for assembling. You should get about 4 crepes.
Assemble the crepes! Spoon approximately 2 generous tablespoons of vanilla cream in the center of each crepe. Fold the bottom up, the sides in and then the top down so you have a neat little packaged crepe. Place on a flat plate or dish, seam down.
Add 2 tablespoons of the cherry compote on top.
Chef's Notes
Substitutions
Instead of buckwheat, use whole wheat pastry flour or a combination of buckwheat and oat flour or buckwheat and whole wheat flour.
Instead of cherries, use strawberries, blueberries or blackberries (or other fruit of choice).
Nut-free
Use sunflower seeds in place of cashews.
Prep Ahead
Make the cherry compote ahead of time and store in an airtight container in the refrigerator for up to 5 days. Note, it will thicken due to the chia seeds.
Make the cashew cream ahead of time and store in an airtight container in the refrigerator for up to 5 days.
Storage
Store leftover batter or crepes in an airtight container in the refrigerator for up to 5 days.
Ingredients
Directions
Make the vanilla cashew cream: Drain the soaked cashews.
Place cashews, plant-based milk, date paste, vanilla, and salt (if using) into a blender or food processor. Blend until smooth. Set aside.
Make the cherry compote: Heat the cherries in a small stovetop saucepan on medium heat until they start to soften (about 3 minutes for frozen and 5 minutes if fresh). Once soft, mash with a spatula until they’re whole but a bit mushy and in smaller pieces.
Add the maple syrup, chia seeds, lemon juice. Stir and continue to simmer for 2–3 minutes. Transfer to a bowl and set aside.
Make the buckwheat batter: Add all ingredients to a large bowl and mix well. Set aside. If the buckwheat batter is like pancake batter, you’ll need more water. You want it thin and runny in order to make a thin crepe. Add 2–4 tablespoons at a time until the batter is a thin consistency.
Brush a stovetop pan or griddle lightly with some oil, use either a silicone brush or a paper towel and wipe up excess oil. Heat pan over medium heat.
Scoop approximately one ladle full of buckwheat batter into the heated pan. With a spatula, spread the batter to make a thin crepe (much thinner than pancake thickness). Try to get it as thin as possible without breaking it. It won’t be perfectly formed and that’s okay.
Cook on both sides until slightly golden (1–2 minutes each side). Repeat until batter is gone, transferring cooked crepes to a dish or baking sheet for assembling. You should get about 4 crepes.
Assemble the crepes! Spoon approximately 2 generous tablespoons of vanilla cream in the center of each crepe. Fold the bottom up, the sides in and then the top down so you have a neat little packaged crepe. Place on a flat plate or dish, seam down.
Add 2 tablespoons of the cherry compote on top.
