Matcha Crepes with Matcha Cashew Creme

Tomorrow (February 2) is Crepe Day! In France, this holiday is actually called La Chandeleur. In case you are interested in the history and not just the crepes, it’s a religious holiday that marks the day of the presentation of baby Jesus to the temple. There are also some parallels to our Groundhog Day, where there is a French proverb that talks about winter either getting shorter or staying longer depending on whether there is dew or frost on the morning of Chandeleur. Either way, everyone eats crepes, so it’s a win-win, right?

I figured, what better to celebrate than to bless us all with a healthy, but decadent crepe recipe?! These aren’t just any ordinary crepes either- we are going all-out with matcha crepes, matcha cashew creme, and edible flowers cuz we’re feeling extra. These crepes get their gorge, rustic color from buckwheat flower. Contrary to popular belief, buckwheat is actually not wheat, but it is a gluten-free, grain-like seed.

So if you don’t do gluten, buckwheat should definitely be in your back pocket as a healthy carbohydrate option. (maybe not literally in your back pocket, cuz that could get a little messy.) It’s a great source of manganese, copper, and magnesium, which we could all benefit from a little more of.

If you have been following me for a while, then you know how much I loooove matcha. It is full of antioxidants, like EGCGs, polyphenols, and magic L-theanine. L-theanine is an amino acid that gives a calm, but alert feeling to the body. Matcha is just downright amazing, and I have it everyday. Naturally, it’s upping the nutrition punch of this recipe.

If you haven’t made cashew creme before, you will love! It is delicious with only a few staple ingredients, it’s completely vegan, and is a great source of zinc, manganese, magnesium, phosphorus, and get this- 100% of the Recommended Daily Intake in copper. Copper plays a role in everything from iron transport to antioxidant defense, to connective tissue formation. Translation?  Copper is super important! Cashews got your back! 😉

Here is my twist on a classic French staple- the crepe. Bon appetit! I could see an epic “crepe cake” (so trendy on insta) being made from this by alternating layers of crepes and creme as tall as the Eiffel Tower. It would make for an epic and ‘gram-worthy centerpiece, to say the least.

Matcha Crepes with Matcha Cashew Creme

For the  Matcha Crepes:

1 cup buckwheat flour

1 1/2 teaspoons coconut sugar

1 teaspoon matcha powder

1 cup cashew “milk”, or milk of choice- hemp, flax, coconut, etc

2 eggs

1 teaspoon coconut oil, melted, plus 1 teaspoon for greasing the pan

1/2 teaspoon vanilla

Fruit and edible flowers, for garnish (optional)

For the Matcha Cashew Creme:

1 cup cashews, soaked 4 hours to overnight

1/2 cup soaking water, reserved

4 dates, pitted

1/2 tsp vanilla extract

1 tsp matcha powder

To make crepes, combine dry ingredients, and mix to combine. Add liquid ingredients to dry, and mix until you have a smooth batter. It should be thinner than a pancake batter. Over medium high heat, grease a pan that has a base the size you would like your crepes to be. Alternatively, if you have a crepe maker, you may use that.

Add thin layer of batter to the pan, enough to just coat the base. Using a rubber spatula after 15 to 20 seconds, you can gently work around the edges. If they do not pry up, the crepe is not ready yet-it can take 30 seconds to a minute. Once the edges come up, you can gently work the spatula under the crepe enough to peel it up and flip it over. The other side only needs a quick kiss from the pan, about 10-15 seconds. Set crepes aside. You can keep them under a warm, damp towel to keep them from drying out.

To make the cashew creme, add all ingredients to a high speed blender. The consistency should be that of sour cream, where it holds a dollop shape and spreads easily. If it’s too thick, add a tad more water, but definitely err on the side of caution- it’s not so simple to fix a too-thin creme.

To assemble, simply spread a layer of creme on a crepe, and wrap or fold however you prefer. Garnish with fresh fruit and edible flowers, if desired.

Are you a Francophile and crepe lover like me? What are your plans for the weekend? Probably something Superbowl related, but in my case, I will be studying, er… cramming for midterms!!

Talk soon, mes amours!

XO,

Alexandra