Welcome to the week of indulgence as we celebrate Pancake Day and Valentine’s Day in quick succession this week. After I’ve poured my heart and soul into this year’s Valentine treat (she is here, in case you wanna meet face to face 😉 ), today I opted for something quick and simple crêpes filled with an indulgent vanilla cream and topped with berries.
I know it’s not even remotely berry season yet, but I’ve decided to make an exception this one time. If you have a vegan cream cheese that you are keen on, forget my cashew-based filling and simply mix your favourite cream cheese with some icing sugar (or maple syrup), a touch of lemon and some vanilla. I haven’t yet managed to find a brand that doesn’t leave me with a strange aftertaste, so that’s why I’ve made my own cream filling from blended cashew nuts, but that’s totally optional. You are of course welcome to have these with any filling that takes your fancy: lemon and sugar, peanut butter and jelly, hazelnut spread and berries, cinnamon apples and caramel are just some of my favourite sweet fillings. What are yours?
225 g / 1½ cups cashews, soaked overnight or in boiling water for 30 minutes 1 tsp vanilla extract or seeds from 1 vanilla pod** ¼ cup coconut cream (from a tin of full fat coconut milk, I used this brand) 4 tbsp maple syrup, adjust to taste 3 tbsp lemon juice
OTHER INGREDIENTS
fresh or frozen berries or chia jam dark chocolate shavings (optional)
***If you are out of vanilla, you could add freshly grated ginger (adjust to taste) instead.
