These whole grain strawberry crepes with cashew cream, lightly sweetened with honey is the perfect way to highlight perfectly ripe, in season strawberries.
Growing up, strawberries were my favorite fruit. My parents didn’t buy them often, so it was always a treat when they did. As a result, I developed a bit of an obsession with all things strawberry. Strawberry starburst candy, strawberry scented marker, strawberry miniature backpack (remember those?), and you know I had my essential 1980s Strawberry Shortcake doll. Further proof? At the horse camp I went to each summer, there was a patch of wild strawberries growing off the trail leading to the barn. Each day, I would get distracted by the ripe fruit and show up late. If a fruit won out over ponies, you know it held a special place in my heart!
And literally, strawberries did hold a special place in my heart – a nice, clean, atherosclerosis-free spot! That's because strawberries are a heart healthy superfood, rich in nutrients that protect the cardiovascular system.
Strawberry Crepes with Honeyed Cashew Cream
1 1/2 cups unsweetened coconut milk (the kind in a carton)
1 cup white whole wheat flour
3 tablespoons melted coconut oil
1 teaspoon vanilla
Pinch of salt
Honeyed Cashew Cream:
1 1/2 cups raw cashews, soaked at least 2 hours
1/4 cup unsweetned coconut milk
3 tablespoons honey
1 teaspoon vanilla extract
Pinch of salt
1 pint strawberries, hulled and quartered
Place the ingredients for the crepes (eggs, coconut milk, flour, coconut oil, vanilla, and salt) in a blender. Blend until combined. Place in the refrigerator for about 30 minutes so the bubbles subside (this keeps the crepes from breaking).
While the batter is chilling, make the cream. Drain cashews and place in a food processor with coconut milk, honey, vanilla and a pinch of salt. Blend, scraping down sides, until creamy, about five minutes total. Remove to a bowl and set aside until ready to use.
When ready to make the crepes, heat a nonstick skillet on medium-high heat. Using a quarter cup measure, pour a scant quarter cup into the hot skillet. Lift the skillet off the heat and quickly swirl the batter, helping it spread thin. Place back on the stovetop and cook about 30 seconds - you should see little bubbles forming. Carefully flip and cook another 10 seconds. Remove with a spatula and set aside on a plate. Repeat with remaining batter, stacking the crepes on top of each other.
When ready to eat, spread a little cashew cream down the center of each crepe (about 2 tablespoons), top with strawberries and fold the sides over.