Rachael's Daytime Talk Show
Tyler Florence's Cashew Crepes

Tyler Florence's Cashew Crepes

Ingredients

  • 1 cup milk
  • 1/4 cup cold water
  • 2 eggs
  • 1 cup all-purpose flour
  • A pinch of salt
  • 2 tablespoons unsalted butter, melted, plus more for
  • cooking the crepes
  • 1/4 cup Cashew Spread
  • 1/4 cup roughly chopped Planters cashews with sea salt, for garnish
  • 1 jar of store-bought grape jelly

Yields: Makes 10 (8-inch) crepes

Preparation

Step

Combine the milk, water, eggs, flour, and salt in a blender. Blend on medium speed for 15 seconds, until the batter is smooth and lump-free. Scrape down the sides of the blender and pour in 2 tablespoons of melted butter and cashew spread. Blend it again for a second just to incorporate. Refrigerate the batter for 1 hour to let it rest. If the crepes are made immediately, they have a tendency to be rubbery; when you let the batter rest, the crepes have a better texture and a softer bite.

Step

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.

Step

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.

Step

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.