Enhance your summer lunch with this savoury cashew crepe recipe from Plenish chef Joey O’Hare. Great for an on the go lunch or straight out of the pan!

These crepes are very simple to make and so versatile. Plenish’s cashew milk combines with nutritional yeast and fresh herbs, to create a ‘cheese and chive’ flavor which works as an awesome base with a load of delicious fillings.

The spelt flour is robust and nutty, giving the crepe a fabulous strong texture – not flimsy – perfect if you want to use them as a wrap for lunches on the go. Spelt is an ancient grain, and packed with far more nutrients, vitamins and minerals than modern wheat, and is very high in fiber, not to mention infinitely tastier!


Makes 6 crepes


120g/1 cup spelt flour

250ml/1 cup Plenish cashew milk

2 medium eggs

2 tablespoons nutritional yeast

2 tablespoons oil

salt & pepper

fresh dill

fresh chives


Crumbed feta, avocado & green chilli.

Flaked smoked mackerel, rocket, & lemon.


Sieve the spelt flour into a large mixing bowl. Add a pinch of salt, some pepper, and the nutritional yeast.

In a mixing jug, whisk the eggs and the cashew milk together.

Make a well in the center of the dry ingredients, and pour in the milk and eggs, whisking as you do so. Whisk well to ensure there are no lumps.

Finely chop the herbs, and mix these into the crepe batter.

Gently heat 2 tablespoons of oil in a large non-stick frying pan. Once warm pour into the crepe batter, again, whisking well as you do so. This little addition of fat ensures that the batter itself is ‘non-stick’ as well as the frying pan.

When you are ready to cook warm the frying pan and pour a small ladleful of the batter into the center. Swirl it round, and cook for 2-3 minutes on the first side, before flipping over, and continuing to cook for 2 minutes on the second.

Fold or roll with any filling you like! A drizzle of olive oil and a squeeze of lemon is a winning touch at the end.


Now for dessert? Try this chocolate almond cup recipe.

Order your cashew milk here.

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