Name: Buckwheat Crepes with Cashew Cream and Rhubarb
Prep time: 10 min
Cook time: 24 min
Total time: 35 min
Yield: 8 servings
Ingredients: 225 g cashews (soaked overnight or in boiling water for 30 minutes); 3 tbsp almond milk; 4 tbsp maple syrup (adjust to taste); 3 tbsp lemon juice; 1 tsp vanilla extract (or seeds from 1 vanilla pod); 3 tsp ginger (finely grated, adjust to taste); 200 g fresh rhubarb (3-4 stalks); 30 ml maple syrup (adjust to taste); 1 tsp vanilla extract (or seeds from 1 vanilla pod); null to_serve chopped pistachios ((optional)); 120 g buckwheat flour (*or all purpose wheat flour); 600 ml almond milk (use 600 ml for buckwheat flour consistency (see method #2)); 1 tbsp smooth almond butter ((or other smooth nut butter or oil)); 1 tbsp maple syrup; null for_frying coconut oil

Instructions

Show units in method

1

Rinse the cashews (225 g) and chop them roughly. This step may be redundant with a powerful blender, but helps achieve a smooth consistency with a less powerful one.
2

Add the almond milk (3 tbsp), maple syrup (4 tbsp), lemon juice (3 tbsp), and vanilla extract (1 tsp) to the blender, then add approximately one quarter of the drained [cashews]. Blend until smooth.
3

Once smooth, add another quarter of the chopped [cashews]. Process until smooth and repeat until all [cashews] are used. Towards the end, the mixture will be very thick; use a spatula to make circles on the surface to prevent air pockets, being careful not to touch the blades. This technique helps achieve a thick and smooth cream-cheese-like consistency.
4

Season with grated ginger (3 tsp) to taste.
5

Place the [ginger cream] mixture in the refrigerator for a few hours to firm up.
6

Preheat the oven to 180° C / 355° F and prepare a [ceramic / Pyrex baking dish].
7

Slice fresh rhubarb (200 g) into 1.25 cm / 0.5 " diagonal pieces and place in the [baking dish].
8

Add maple syrup (30 ml), vanilla extract (1 tsp), and water (2 tbsp) to the [rhubarb] and mix well.
9

Bake for minutes (10), until the [rhubarb] is tender but not falling apart.
10

Place buckwheat flour (120 g) in a large bowl. Make a well and gradually add almond milk (600 ml), whisking constantly to prevent lumps. The batter will initially be thick but will become a crepe-like consistency with more milk.
11

Whisk in smooth almond butter (1 tbsp) (thin with a little [almond milk] first if desired) and maple syrup (1 tbsp). Adjust the remaining [almond milk] until the batter is runny enough to coat the back of a spoon. Buckwheat flour may require more liquid, so add gradually.
12

Heat a medium (24 cm / 9.5 " is ideal) [non-stick pan] over medium heat. Lightly brush with [coconut oil]. Remove the [pan] from the stove, pour approximately batter (80 ml) (0.33 cup) into it, and swivel to form a thin, round [crepe]. Return the [pan] to the stove and cook until the [crepe] no longer sticks, then flip and cook for another minute (1).
13

Stack cooked [crepes] to prevent them from drying out and becoming brittle.
14

To serve, fill each [crepe] with the [ginger cream] and baked [rhubarb]. Optionally, sprinkle with [chopped pistachios].