Breakfast Crepes with Fresh Berry Jam & Heavenly Cashew Whipped Cream

8 large or 18 small crepes Yield | 14 Ingredients | 7 Methods



  • For crepes: 3 cups cashew nuts, soaked
  • 1 1/2 cups water, more if necessary
  • 1/3 cup honey
  • 1/4 cup lemon juice
  • 1 teaspoon vanilla extract (optional)
  • 1/4 teaspoon salt
  • 2 tablespoons psyllium husk
  • For jam: 3 cups berries, any of your choice
  • 1/2 cup date paste
  • Heavenly cashew whipped cream: 1 cups cashew nuts, soaked
  • 1/2 cup orange juice
  • 1/4 cup honey
  • 1 teaspoon vanilla extract
  • Salt, pinch


  • For crepes, Step 1

    For the crepes, blend all ingredients, except for psyllium husk, in a blender until smooth. Add a little water if necessary to felicitate easy blending.

  • Step 2

    Add psyllium husk and blend for a few seconds.

  • Step 3

    Spread onto two non-stick sheets.
    Score into 4 for large crapes or 9 for small.

  • Step 4

    Dehydrate at 105~115°F/41~46°C for about 8 hours or until dry on top.
    Flip them onto the mesh screen and continue dehydrating until it is dry but still pliable.

  • For jam, Step 5

    For the fresh berry jam, set aside 2 cups berry and process all the rest ingredients in the food processor.
    Add 2 cups of berries and blend for a few seconds.

  • For whipped cream, Step 6

    For heavenly cashew whippy cream, blend all ingredients in blender until smooth.

  • Step 7

    To assemble, spoon the berry jam and a little cream onto one side of the crepe. Roll it. Pour the heavenly cashew whipped cream on top. Serve with extra berry jam on the side.

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