Cardamom Cashew Butter Crepes Recipes

CARDAMOM CREAM CREPES

Steps:

• In medium bowl, mix flour, granulated sugar, baking powder and salt. Stir in remaining crepe ingredients. Beat with wire whisk or hand beater until smooth.
• Lightly butter 6-inch skillet; heat over medium heat until bubbly. For each crepe, pour slightly less than 1/4 cup batter into skillet; immediately rotate skillet until batter covers bottom. Cook until light brown. Run wide spatula around edge to loosen; turn and cook other side until light brown. Stack crepes, placing waxed paper between each; keep covered.
• In chilled small bowl, beat whipping cream, brown sugar and cardamom with electric mixer on high speed about 2 minutes or just until soft peaks form. Fold in sour cream.
• Spoon about 2 tablespoons cream mixture onto each crepe; roll up. Place 2 crepes, seam sides down, on each plate. Top with a dollop of cream mixture and lingonberries.

LOVE LETTER - CREPES

Steps:

• Sift flour, 1 tablespoon sugar, baking powder, and salt together in a large bowl. Whisk milk, butter, eggs, and vanilla extract into flour mixture until smooth.
• Heat vegetable oil in a skillet over medium-high heat. Scoop about 1/4 cup batter and pour onto hot skillet. Tilt the pan in a circular motion to evenly distribute the batter. Cook crepe until bottom is lightly browned, about 2 minutes. Loosen with a spatula, flip, and cook the other side, about 2 more minutes. Transfer to a plate. Add more oil to the pan and repeat with remaining batter.
• Mix coconut, 1 tablespoon white sugar, and cardamom together in a small bowl. Spread 1 to 2 tablespoons of coconut mixture into the center of each crepe; fold crepe over the filling like an envelope or in half.

CARDAMOM BUTTER CRESCENTS

Steps:

• Heat oven to 350 degrees and line two baking sheets with parchment paper. In a medium bowl, add the flour, cardamom and salt, and whisk to combine.
• In the bowl of an electric mixer, beat butter and sugar on low speed until just combined. Add egg whites, beat until just combined, then add flour mixture and mix until just combined.
• Divide dough into 8 equal pieces. On a lightly floured surface, roll one piece out into a log 3/4-inch thick. Using a bench scraper or sharp knife, cut 3-inch pieces off the log. Working with one 3-inch piece at a time, gently roll both ends so they taper slightly, then form into a crescent. Transfer to prepared baking sheet; repeat with remaining dough, placing the crescents 1-inch apart.
• Gently press 1 almond slice into each cookie. Bake until light golden brown, 10 to 14 minutes. Cool, then dust with confectioners' sugar.

MALAWAX (CARDAMOM CREPE)

Steps:

• In a blender, combine the flour, milk, egg, sugar, cardamom and salt. Add 1 cup water and blend until smooth. Transfer to a big bowl and grab a ladle.
• Using a paper towel, lightly grease a medium nonstick crepe pan, nonstick skillet or cast-iron griddle with melted ghee and place over medium-high heat until it is well heated. Ladle about ⅓ cup of batter into the pan and gently swirl the pan around to evenly distribute the batter into a thin round. If using a heavier cast-iron griddle, lightly distribute the batter to cover the bottom of the pan using a ladle. Cook for about 1 to 2 minutes until the batter is no longer runny and the bottom is brown or until the malawax releases easily from the pan with a spatula.
• Just before flipping the malawax, drizzle it with ½ teaspoon of melted ghee. Flip the malawax and cook on the second side for about 20 to 30 seconds, or until the edges get crispy and small, golden pockets appear all over the malawax. Flip the malawax onto a plate and sprinkle with your desired amount of sugar.
• Repeat this process with each malawax until the batter is finished and you have a stack of malawax. Don't forget to distribute ghee in the pan evenly with a paper towel as needed between each malawax. Malawax is best eaten right away while it's warm and the edges are still crisp.

CREAMY RHUBARB CREPES

Steps:

• Whisk all crepe ingredients until smooth. Let stand 30 minutes.
• Melt 1/2 teaspoon butter in an 8 inch skillet. Pour in 1/4 cup batter, tilting to cover bottom of pan. Turn once.
• Repeat with remaining batter.
• For filling: Combine dry ingredients in a saucepan. Add rhubarb and bring to a boil. Cook and stir 2 minutes until thickened. Cool slightly and add food color. If you use fresh rhubarb you may need to add a little water to the pan.
• Make the topping by beating the cream cheese and the 1/2 cup cooled rhubarb mixture until smooth.
• Place a generous tablespoonful of filling on each crepe. Roll or fold in quarters and arrange on platter. Top with cream cheese topping and serve warm.

FRENCH VANILLA CREPES

Steps:

• Combine eggs and salt. Beat in flour alternately with milk.
• Add sugar, butter, and vanilla.
• Beat until smooth.
• Refrigerate until ready to cook.

CARDAMOM CASHEW BUTTER CREPES

Steps:

• 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!
• 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!