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Pine Nut Crepes topped with Figs, Dates, Toasted Pine Nuts, Rosemary and Date Syrup

A beautiful combination of sweet and slightly savory. Healthy, plant-based crepes.
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Prep Time 15 minutes
Cook Time 5 minutes
Soaking Time 3 hours
Total Time 3 hours 20 minutes
Servings: 4
Course: Breakfast
Cuisine: American, French
Ingredients Method

Ingredients
  

  • 1 cup pine nuts
  • 2 cups water
  • 2 cups flour
  • 2 tbsp ground flax seed
  • 6 tbsp hot water
  • grapeseed or other neutral oil for cooking crepes
Toppings
  • date syrup
  • 1/2 cup chopped dried dates and figs
  • 2 tbsp fresh chopped rosemary
  • 1/4 cup toasted pine nuts

Method
 

Pine Nut Milk
  1. Place 1 cup of pine nuts in a large measuring cup.
  2. Add enough water to completely cover the nuts and soak for 3 hours.
  3. After soaking, drain pine nuts.
  4. Transfer pine nuts to a high speed blender and add 2 cups of water.
  5. Blend on high speed until smooth.
  6. Pour the blended mixture into a nut milk bag and squeeze out liquid.
  7. Save solids for another use or discard, and transfer the milk to the refrigerator until ready to use. NOTE: the milk can be made a day or two in advance.
Pine Nut Crepe Batter
  1. Mix the ground flax seed and hot water in a measuring cup and let rest 5 minutes.
  2. Mix flour, 2 cups of pine nut milk, and flax mixture together.
  3. The batter should be thin and without lumps. Add 1/3-1/2 cup of water or additional milk to thin the batter.
  4. Heat 1/2 tsp of grapeseed oil over low heat in the bottom of a crepe pan or a shallow frying pan.
  5. Ladle 1/4 cup of batter into the pan. Cook until the top is bubbly. Gently flip and cook until light golden brown.
  6. Remove the crepe from heat and gently roll. Top with date syrup, rosemary, toasted pine nuts, and chopped figs and dates.
Toasted Pine Nuts
  1. Heat oven to 350 degrees F.
  2. Place 1/4 cup of pine nuts on a baking sheet.
  3. Cook for 5 minutes being careful not to burn pine nuts. They should be a golden brown color when toasted.