Place an 8-inch crepe pan or nonstick skillet over medium heat and brush with a little melted butter for added insurance. Pour 1/4 cup of batter into the pan and swirl it around so it covers the bottom evenly; pouring any excess back into the blender. Cook for 30 to 45 seconds, until the crepe batter sets.
Lightly bang the edge of the pan with a wooden spoon to loosen the crepe; then flip it and cook another 30 seconds. The art of flipping a crepe in the air takes practice, so make sure no one is looking when you get the first one going. If this intimidates you, use a heatproof rubber spatula to loosen and flip the crepe. The crepes should be pliable, not crisp, and lightly brown. Slide them onto a platter and continue making the crepes until all the batter is used. Cover the stack of crepes with a towel to keep them from drying out.
To assemble, smear crepes with a thin layer of cashew spread (you may want to thin the cashew spread out with a bit of water so it doesn’t tear the crepes). Smear with a layer of grape jelly then fold the crepes in half and in half again. Lay them out on a plate, garnished with a few fresh grapes and some rough chopped cashews, and serve.