Cardamom Cashew Butter Crepes Recipes

SUPER EASY, SUPER DELICIOUS BREAKFAST CREPES

Steps:

• In a blender, combine milk and eggs, blend until foamy, approx 20 seconds or so. Turn off.
• Add sugar and salt, blend for a few seconds turn off.
• Add melted butter and vanilla, blend a few seconds turn off.
• Add flour, blend until all mixed.
• Okay now for cooking them, this is what I did --
• I had a small tefal frying pan, (measured 6-1/2 on bottom, 9-1/2 or so across top) I sprayed it with non-stick Butter Flavor cooking spray. Heat it on medium-high heat.
• Use a 1/3 cup measuring cup and dump crepe mixture into pan, swirl around real quick to coat bottom of pan.
• I used a silicon spatula to lift edges of crepe and to form round if any stray edges -- it will start to bubble, not much, but its safe to flip when you see edges on underside becoming brown. Just flip with plastic spatula.
• So once first side cooked, flip and cook about 2 minutes or so, transfer to plate and continue with rest of batter.
• *** Each crepe I made, I sprayed pan with butter cooking spray. So when I took crepe out, i sprayed bottom of pan before putting next cup of batter, do each time.
• Serve with powdered sugar, jam, fruits any filling of your choice!
• *** For chocolate crepes, add two tablespoons of chocolate syrup to blender when adding in vanilla.
• *** For saltier crepes to make with meat or veggies, omit sugar and vanilla.

CARDAMOM CASHEW BUTTER CREPES

Steps:

• In a blender, combine flour, sugar, salt, sugar, milk, eggs, and butter. Puree until mixture for about 30 seconds. Allow batter sit at least 15 minutes on the counter, or refrigerate up to 1 day for later use.
• Heat a 12-inch nonstick skillet over medium heat lightly coated with butter or coconut oil.
• Add 1/3 cup batter and swirl to completely cover bottom of skillet.
• Cook until underside of crepe is golden brown, 2 to 3 minutes.
• Loosen edge of crepe with a spatula, then with your fingertips, quickly flip and cook until golden.
• Slide crepe out of skillet and place on a plate to cool slightly.
• Place Betsy's Best Gourmet Cashew Butter and apricot fruit spread on top of crepe, roll and enjoy!
• Pair the cashew butter crepes with a warm cup of your favorite free-trade coffee and your day will be off to a great start!

EASY CREPES!

Steps:

• Oil or spray pan and preheat oven-top to medium high (around 8) while you mix. Combine the dry ingredients first then add vanilla, milk and eggs and wisk away. Then add melted but COOLED butter, otherwise you'll have tiny egg clumps. I usually mix even more with a handheld mixer to make sure its all mixed very well.
• Pour the batter as you would like a pancake but since I dont have an actual crepe maker I pour the batter and swirl the pan around so the batter becomes thinner and wider. Let sit until bottom starts to have golden brown swirlies, then you can flip (I just use a spatula to flip and to loosen the bottom after a few seconds of cooking, its never burned but it might depend on the material yours is made of).
• After you've made your crepe you can add whatever you like! My personal favorite is a bit of butter, strawberry preserves, caramel, whipped cream and 1 scoop of ice cream! I havent done anything with non-sweat crepes but sure will in the future -- Enjoy!

VEGAN CREPES

Steps:

• In a large mixing bowl, blend soy milk, water, margarine, sugar, syrup, flour, and salt.
• Cover and chill the mixture for 2 hours.
• Heat a 5-6" skillet over medium heat and lightly grease it.
• Pour approximately 3 tablespoons batter into the skillet.
• Swirl to make the batter cover the skillet's bottom.
• (You may have to thin the batter out with a bit of water if it doesn't spread out easily).
• Cook until golden, flip and cook on opposite side.
• (The crepes are very delicate and a bit hard to flip.. one option if you have trouble with this is to spread them out really thinly and not flip them at all).

CREPES

Steps:

• mix together well.
• Drop 1/2 batter on skillet and heat for 3 min per side.
• Serve with fruits.

MALAWAX (CARDAMOM CREPE)

Steps:

• In a blender, combine the flour, milk, egg, sugar, cardamom and salt. Add 1 cup water and blend until smooth. Transfer to a big bowl and grab a ladle.
• Using a paper towel, lightly grease a medium nonstick crepe pan, nonstick skillet or cast-iron griddle with melted ghee and place over medium-high heat until it is well heated. Ladle about ⅓ cup of batter into the pan and gently swirl the pan around to evenly distribute the batter into a thin round. If using a heavier cast-iron griddle, lightly distribute the batter to cover the bottom of the pan using a ladle. Cook for about 1 to 2 minutes until the batter is no longer runny and the bottom is brown or until the malawax releases easily from the pan with a spatula.
• Just before flipping the malawax, drizzle it with ½ teaspoon of melted ghee. Flip the malawax and cook on the second side for about 20 to 30 seconds, or until the edges get crispy and small, golden pockets appear all over the malawax. Flip the malawax onto a plate and sprinkle with your desired amount of sugar.
• Repeat this process with each malawax until the batter is finished and you have a stack of malawax. Don't forget to distribute ghee in the pan evenly with a paper towel as needed between each malawax. Malawax is best eaten right away while it's warm and the edges are still crisp.

CARDAMOM CREAM CREPES

Steps:

• In medium bowl, mix flour, granulated sugar, baking powder and salt. Stir in remaining crepe ingredients. Beat with wire whisk or hand beater until smooth.
• Lightly butter 6-inch skillet; heat over medium heat until bubbly. For each crepe, pour slightly less than 1/4 cup batter into skillet; immediately rotate skillet until batter covers bottom. Cook until light brown. Run wide spatula around edge to loosen; turn and cook other side until light brown. Stack crepes, placing waxed paper between each; keep covered.
• In chilled small bowl, beat whipping cream, brown sugar and cardamom with electric mixer on high speed about 2 minutes or just until soft peaks form. Fold in sour cream.
• Spoon about 2 tablespoons cream mixture onto each crepe; roll up. Place 2 crepes, seam sides down, on each plate. Top with a dollop of cream mixture and lingonberries.