Wheat & Dairy Free Blintzes with Cashew “Whipping Cream”!


I made these crepes about an hour ago and they are delicious!
I filled mine with fresh fruit with a dollop of “whipping cream”.
The whipping cream is actually healthy! It is made out of raw cashews!!
See recipe below!
Wishing you all a Gut Yom Tov!
2 eggs
2 tbsp milk or water
1 tsp vanilla
1/2 cup tapioca flour
Beat eggs with fork. Beat in water, vanilla and tapioca flour. Batter will appear very liquidy. Let sit for 5 minutes.
Cook over medium high heat on a crepe pan or low-sided skillet brushed with oil (should be just hot enough that a drop of water sizzles and jumps across the pan).
Grasping the pan by the handle pour batter (about 1/3 cup) on pan and quickly tilt all directions, swirling the batter to form a very thin round layer of batter.
Cook until the batter loses its wet look and the edges start to brown a bit.
Carefully turn with a spatula and brown the other side for a few moments. Remove and stack on a plate and keep warm until ready to fill and roll with a sauce.



1 1/3 cup raw cashews, soaked 2 hrs
1/2 cup water
3 tbsp agave (or 2 dates)
1/2 vanilla bean or vanilla extract (1/2 tsp.)

Blend all ingredients in your food processor until smooth and fluffy. Start by blending all ingredients, minus 1/4 cup water. Stop frequently to scrape the bowl. When the mixture is quite smooth, drizzle in the last 1/4 cup water till fluffy.

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