Add all ingredients into a blender (not food processor) and blend until smooth.
Let it stand for 2 minutes.
Blend again, let it stand. This allows the flax egg to set and thicken the mixture.
If it’s too thick (yoghurt consistency) add a splash of water to thin and blend again.
Using a medium – high heat pan, brush with coconut oil and pour in a small ladle amount of crepe batter, whilst turning the pan to spread across the bottom.
Cook for +- 2-3 minutes, in order to achieve crispy edges or when the colour starts to change.
Flip, and cook on the other side for 2-3 minutes.
Mix together the cashew nut butter and cacao nibs. and spread on the crepes.
Serve with sliced strawberries.
Storage instructions
Store in an airtight container in the fridge.
How long they keep for
2 days
Note: If you don't have cashew nut butter you can use peanut butter (or any other nut butter) as a substitute.
Throw open the cupboard of possibility, the freezer of anything goes. Add a splash of this, a sprinkle of that, and a good dollop of winging it. Go Forridge.
