We went strawberry picking yesterday and – in a flash of inspiration – I realized we needed to consume them as crepes.

Cashew crème: put about 1 cup of cashews in a small saucepan, cover with water, and add 4-6 dates. Bring to a boil and allow to boil for a couple of minutes. Set aside to cool. (This is a good time to chop strawberries and prep your crepe stuff.) After it’s cool enough to blend safely, add a tsp or two of vanilla, then blend until light and fluffy. And more water if it seems too thick. See photos to get an idea of my water to cashew proportions.

Crepes: Start two flax eggs in a medium to large bowl (probably before you start the cashew cream): 2 tbsp flax meal and 6 tbsp water, stir. After it’s thicken up, add 3 tbsp cashew crème and whisk, then 1/2 cup whole wheat flour, 1 1/2 cup water, and a pinch of salt and whisk. This should be pretty liquidy. Add more water if it’s too thick.

Heat nonstick pan to medium-high, oil if using, and pour by quarter or half cups, rolling pan to spread. The thinner the better; if it’s too thick add more water to your batter. Wait until the edges are crisp and brown before turning.

Note: these crepes do not stand alone in flavor and they don’t hold together, but they are light, fluffy, and faux-eggy, and stuffed with cashew crème and strawberries they are pretty convincing! I’m going to experiment more with proportions and update accordingly.

Fill crepes with fresh fruit and cashew crème. Dust with cinnamon.