Today's brunch item, Lemon Cashew-Stuffed Crepes with Berry Sauce, is out of Vegan Brunch by Isa Moskowitz. Pretty much, anyway. I had made Isa's crepe recipe before and because mine is simpler and taste-wise, similar - nothing special in either of them - I used mine (updated).
Isa's filling is a lovely concoction of lemon and cashew and is even raw (if you replace the cashews with almonds - cashews are processed using heat). Creamy, easy and wonderful. The cashew filling is topped with a Berry Sauce. Again, she uses a few too many ingredients for me, so I used my own berry sauce which is nothing more than berries and a little sugar.
Brunch was an absolute hit and was ready in no time. In fact, I kept flitting back and forth from the computer to the crepe-pan (my cast iron Goliath) because each crepe takes a minute to cook on each side. One can get a good handle on the amount of time it takes to cook crepes, just don't get overzealous if you are new at it!
maple, nondairy milk, lemon: $1.50
Total to make 4 servings:
Berry Sauce Recipe