So simple, and yet so tasty! These crepes are sure to become a weekend breakfast or dessert favorite in your home. After all, they are filled with Betsy’s Best Gourmet Cashew Butter with Cardamom and your favorite all-natural apricot fruit spread.
1 C all purpose flour
1 T sugar
1/4 tsp salt
2 tsp sugar
1 1/2 C whole milk
3 T unsalted butter, melted
1 T Betsy’s Best Gourmet Cashew Butter
1 T apricot fruit spread
In a blender, combine flour, sugar, salt, sugar, milk, eggs, and butter. Puree until mixture for about 30 seconds. Allow batter sit at least 15 minutes on the counter, or refrigerate up to 1 day for later use.
Heat a 12-inch nonstick skillet over medium heat lightly coated with butter or coconut oil. Add 1/3 cup batter and swirl to completely cover bottom of skillet. Cook until underside of crepe is golden brown, 2 to 3 minutes. Loosen edge of crepe with a spatula, then with your fingertips, quickly flip and cook until golden. Slide crepe out of skillet and place on a plate to cool slightly*. Place Betsy’s Best Gourmet Cashew Butter and apricot fruit spread on top of crepe, roll and enjoy!
*If you want the cashew butter to melt, smear onto the crepes while they are still warm. If you want a more firm crepe, allow crepe to cool completely.
Pair the cashew butter crepes with a warm cup of your favorite free-trade coffee and your day will be off to a great start!