1 vote
    Prep: 15 min Cook: 15 min Servings: 1
    by Betsy's Best
    29 recipes
    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. 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


    • 1 C all purpose flour
    • 1 T sugar
    • 1/4 tsp salt
    • 2 tsp sugar
    • 1 1/2 C whole milk
    • 4 eggs
    • 3 T unsalted butter, melted
    • 3 T unsalted butter, melted
    • 1 T apricot fruit spread


    1. 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.
    2. Heat a 12-inch nonstick skillet over medium heat lightly coated with butter or coconut oil
    3. Add 1/3 cup batter and swirl to completely cover bottom of skillet
    4. Cook until underside of crepe is golden brown, 2 to 3 minutes
    5. Loosen edge of crepe with a spatula, then with your fingertips, quickly flip and cook until golden.
    6. Slide crepe out of skillet and place on a plate to cool slightly.
    7. Place Betsy’s Best Gourmet Cashew Butter and apricot fruit spread on top of crepe, roll and enjoy!
    8. 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!

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