Yep, I finally successfully made crepes. Check out these sexy Lemon Cashew-Stuffed Crepes with Whole Berry Sauce from Vegan Brunch:
I've tried making crepes before, but with no luck. Until recently, I lacked a decent non-stick skillet — a mandatory tool when making crepes. But now that I have a good skillet, I decided to give Isa's yummy nummy cashew berry crepe recipe a go. I was amazed by how easy crepe-makin' can be!
My first crepe tore a little while flipping, but the defect was easily masked by rolling the ugly part up. The second went off without a hitch. I halved the recipe to make only 4 crepes (the recipe says it makes 10 to 12, but halving only produced 4), and I used the whole wheat variation.
These are stuffed with a fresh-tasting lemony cashew cheeze and a scrumptious berry sauce made from fresh, local, organic blueberries that I picked up at the farmer's market last Wednesday.