Green crêpes with cayenne cashew cream

We love pancakes in any shape and size. And it is one of the easiest way to serve vegetables to your family – either mixed straight into the batter or as a filling. These Tuscan kale crêpes, a.k.a. dragon slayer pancakes, are delicious with a savoury cashew cream, but you could also serve them with grated (preferably unpasteurised) cheddar cheese or goat milk feta. And I usually reserve some of the batter to make a few plain ones to have with honey and lemon as a special Pancake Day dessert.

Green crepes

Ingredients for the crêpe batter

5 medium eggs

240g (2 cups) wholemeal spelt flour

500ml (2 cups) water

large pinch of  sea salt

200g Tuscan kale (also known as cavolo nero, dinosaur or lacinato kale), thick cores discarded, roughly chopped


  1. Steam (or briefly blanch) the kale until wilted, then refresh under ice cold running water.
  2. Put all the ingredients in a blender and blend until well mixed.
  3. Set aside for at least 1 hour.
  4. To make the crêpes, heat a little ghee or coconut oil in crêpe pan until hot, but not smoking. Pour a ladleful of the batter into the pan, turning it while you pour to ensure you cover the base.
  5. As soon as the edges have browned (after a few minutes), carefully slide a spatula under the crêpe and flip it over for another couple of minutes. Repeat until all the batter has been used up.

Ingredients for the cashew cream

125g (about 1 cup) cashew nuts, soaked for 2 – 4 hours in fresh cold water

100 – 125ml (about 1/2 cup) water

large pinch of sea salt

1 teaspoon nutritional yeast flakes

generous squeeze of lemon

large pinch of cayenne pepper


  1. Rinse the soaked cashews thoroughly, then place in a blender with just under half a cup of water (about 100ml), salt, nutritional yeast, lemon juice and cayenne, and blend until creamy.
  2. If you don’t have access to a high speed blender, the resultant cream will have a coarser texture.
  3. Adjust seasoning and spoon onto a green crêpe before rolling up.



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