Almonds – better to get blanched almonds, otherwise – after soaking the almonds, blanch in boiling water for 1-2 minutes, wash with cold water and easily peel the shells off.
Apple Puree- whenever I need to use Apple puree I make it myself, it is healthier, fresher and cheaper. Just peel the apples, cut them roughly and remove the core. cook with a bit of water for 10-15 minutes until soft and mash using a hand blender.
Blend the Cashews and Almonds with a water, after a few minutes add the apple puree. 10-15 minutes should be enough just to grind them into a thick and very very smooth paste, if needed- add water gradually.
add sugar, vanilla and sultanas – mix with a spoon.
In a big bowl add the flour and water and mix well using a hand whipper.
continue whipping while adding non-dairy milk, apple puree, sugar, oil and salt.
Use a crepe pan or otherwise a wide non-stick pan (Teflon with no scratches). put over medium heat and wait until the pan is hot – put your palm above it to check if you feel the heat. spread some oil on the pan using a paper towel.
use a soup serving spoon to measure and fill up half a spoon with batter. pour on the pan and immediately move the pan in circular motion to swirl the batter.
if the pan was hot enough, the batter will start cooking very quickly, you will see tiny holes in it and small bubbles would form in the dough.
when you see larger bubbles lifting the crepe – use a narrow spatula to flit it over, let it cook for another minute and move on to the next crepe.
Making the blinches
Put one big tbsp of filling in the top center of a crepe. fold on both sides and from top to bottom.
Serving – the blinches can be eaten in 3 different ways:
* Eat as it.
* Fry in a bit of coconut oil.
* Bake in 170 degrees C for 10 minutes.
I’d love to get more feedback – questions about recipes, comments and suggestions!