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