Crêpes with cashew vanilla cream filling

Ingredients for 1 servings:

• 400 g cashew nuts
• 250 g spelt flour
• 30 g sugar
• 4 eggs
• 50 g butter
• 1 pinch of salt
• 500 ml milk
• 700 ml liquid (almond milk, water, juice, etc.)
• 3 tbsp oil
• 2 vanilla pods, including the pulp

Instructions

Working time approx. 1 hour 15 minutes; Rest time approx. 1 hour 30 minutes; Cooking/baking time approx. 10 minutes; Total time approx. 2 hours 55 minutes

Scrape out the vanilla pods and set aside the seeds. Bring 320g cashews with the liquid and scraped vanilla pods to a boil, then simmer over low heat for 10 minutes. Let cool. Meanwhile, roughly chop the remaining cashews. Drain the cooked cashews. Puree with the oil, vanilla seeds, 10g sugar, and 2 tablespoons of liquid. If necessary, add a little more liquid until creamy and season with sugar. Stir in the chopped cashews. Chill. Melt the butter. Briefly mix with the milk, 10g sugar, 4 eggs, and salt. Quickly stir in the flour to minimize air bubbles in the batter (which make it difficult to prepare the crêpes later). Let the batter rest for half an hour. Bake the crêpes. Spread the cashew butter on the still lukewarm crêpes and roll them up. Chill the crêpes for half an hour before cutting them into party snacks. Makes approx. 6 – 8 crêpes or 30 – 40 party snacks.