Crepes with broccoli and cashew cream
Instructions
Soak the cashews in cold water for at least 6 hours; drain them and blend them with the soy milk, oil, and a pinch of salt and pepper until you have a smooth, creamy consistency, then set aside.
Prepare the batter by cracking the eggs into a bowl; add the flour and soy milk a little at a time, mixing the ingredients with a whisk to prevent lumps from forming; season the batter with salt, add the oil, and let it rest for 30 minutes.
Heat a nonstick skillet, pour in a little oil, and wipe off any excess.
Pour one ladleful of batter at a time and quickly swirl the pan; when the crepe begins to lift from the pan, carefully flip it and cook for a few more seconds on the other side.
Continue until all the batter is used up; you will get about 8 crepes.
Cut the broccoli into florets, remove the toughest parts of the stems, and dice them; blanch the broccoli for about 7 minutes in boiling salted water.
Puree some of the broccoli, add 2–3 tablespoons of cashew cream and 50 g of Parmesan cheese; season with salt and pepper. Let the filling rest in the refrigerator for 30 minutes.
Fill each crepe with the broccoli filling and fold them into parcels.
Place a little filling on top of the crepes and transfer them to a baking sheet lined with parchment paper.
Add a few small pieces of butter and the remaining Parmesan cheese on top; bake in a preheated oven at 180°C for about 12–15 minutes.
Serve the parcels hot on top of the cashew cream and garnish to taste with toasted, salted cashews.
