Choose between a sweet or savory filling for these delicious family-friendly crepes! Check out the savory recipe here.
3 ounces California walnuts (~¾ cup whole walnuts)
½ cup all purpose flour
¼ teaspoon table salt or fine sea salt
2 eggs
1 cup milk of choice
2 teaspoons neutral oil (i.e. grapeseed or avocado oil)
6 ounces California walnuts (~1 ½ cups whole walnuts)
12 oz raspberries
3 tablespoons maple syrup, divided
Place the 3 ounces walnuts in food processor and pulse until very finely ground and resembles a flour. (Be mindful not to overprocess, otherwise you will end up with walnut butter.)
Transfer walnut flour to a medium mixing bowl and add all purpose flour and salt; mix well. Add eggs and milk and whisk well to combine so that there any not any lumps.
Heat a large nonstick pan on medium/high heat and add oil. Pour about ¼ cup of the batter into the pan and cook until small bubbles form, then flip to cook on the other side. The crepe should be lightly browned on each side. Place finished crepe on plate and repeat process until all of the batter is used up. (Recipe will yield approximately eight 6” crepes.)
To make the walnut butter, add 6 ounces walnuts to a food processor and pulse until it resembles flour. Add 1 ½ tablespoons maple syrup and continue to blend, pausing to scrape down sides every couple of minutes until the walnuts are completely smooth into a nut butter consistency.
To make the raspberry jam, place raspberries in a small saucepan and cook on low heat. Using a fork or potato masher, gently squash raspberries. Add the remaining maple syrup and cook on low heat for about 8-10 minutes, then transfer to a bowl.
To assemble the crepes, place about 1 tablespoon of walnut butter in the center of each crepe, then top with about 1 ½ tablespoons of raspberry jam. Fold each side of the crepe toward the center to close. Serve warm or at room temperature.
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