Cardamom Cashew Butter Crepes - cooking recipe

Ingredients

1 cup all-purpose flour
1 tablespoon sugar
1/4 teaspoon salt
2 teaspoons sugar
1 1/2 cups whole milk
4 eggs
3 tablespoons unsalted butter, melted
1 tablespoon smooth cashew butter
1 tablespoon apricot fruit spread

Preparation

In a blender, combine flour, sugar, salt, sugar, milk, eggs, and butter. Puree until mixture for about 30 seconds. Allow batter sit at least 15 minutes on the counter, or refrigerate up to 1 day for later use.
Heat a 12-inch nonstick skillet over medium heat lightly coated with butter or coconut oil.
Add 1/3 cup batter and swirl to completely cover bottom of skillet.
Cook until underside of crepe is golden brown, 2 to 3 minutes.
Loosen edge of crepe with a spatula, then with your fingertips, quickly flip and cook until golden.
Slide crepe out of skillet and place on a plate to cool slightly.
Place Betsy's Best Gourmet Cashew Butter and apricot fruit spread on top of crepe, roll and enjoy!
Pair the cashew butter crepes with a warm cup of your favorite free-trade coffee and your day will be off to a great start!