Dessert: Sweet Dessert Crepes with Strawberry Tomato Sauce

This recipe includes superfoods such as:

Lemon, Agave

Health benefits of Sweet Dessert Crepes with Strawberry Tomato Sauce

Lemons can help to prevent oxidative damage to the body, which women with PCOS are often susceptible to. Lemons are also rich in vitamin C, flavonoids, and other antioxidants. They can potentially support the immune system and have other health benefits. Lemons also have a low glycemic index, so they should not cause a rapid rise in blood sugar when consumed in natural form. Agave, a sweetener derived from the core of the agave plant, is frequently highlighted in nutritional discussions due to its notably low glycemic index (GI) rating. With a GI score of just 17, it stands out from many other natural sweeteners and sugars that often have higher GI values. For those unfamiliar with the term, the glycemic index is a measure that ranks foods based on how significantly they raise blood glucose (sugar) levels after consumption. Foods with a lower GI value are absorbed more slowly and cause a more gradual rise in blood sugar levels, which is particularly crucial for individuals managing conditions like PCOS (Polycystic Ovary Syndrome).

Ingredients

2 cups raw cashews
Filtered water
1/2 cup raw agave nectar
1/4 cup plus 2 tablespoons coconut oil, melted
1/4 cup lemon juice
1 teaspoon vanilla extract
1/2 teaspoon finely grated lemon zest

Instructions

For the cashew creme: Soak the cashews in filtered water for at least 30 minutes and up to 1 hour, drain. Blend the cashews, agave, oil, lemon juice, vanilla, lemon zest and 1/4 cup plus 2 tablespoons filtered water in a high-speed blender until ultra smooth and creamy. Chill at least two hours before serving. For the crepe batter: Mix the flour, coconut milk, water, oil, sugar, flax seeds, baking powder, vanilla and salt well, preferably with a high-speed blender or hand mixer. Cover and refrigerate for 30 minutes. For the strawberry tomato dessert sauce: Pulse 2 cups of the strawberries, tomatoes, agave, lemon juice and salt in a high-speed blender or food processor until well combined with a slight amount of chunkiness to the mixture. To cook the crepes: Heat a small dollop of oil over medium-low heat in an 8- to 9 1/2-inch non-stick pan or crepe pan. If using an 8-inch pan, use 1/4 cup of batter. If using a 9- or 9 1/2-inch pan, use 1/3 cup of batter. Pour the batter into the pan and immediately shake the pan to spread the batter evenly. Cook the crepe until the top has little bubbles and is totally dry and the edge is starting to brown slightly, about 2 minutes. Carefully flip the crepe with a thin spatula. Cook the other side until golden, around 1 to 1 1/2 minutes. Carefully remove the finished crepe to a plate. Make more crepes with the remaining batter. To serve: Spoon a large dollop of the cashew creme across a crepe on a plate. Fold the opposite edges of the crepe toward the middle and then flip the crepe. Spoon a generous amount of the strawberry tomato sauce on top and sprinkle with diced strawberries and chopped walnuts.
NotesThe cashew creme and crepe batter can be made ahead and will keep up to three days in a sealed container in the refrigerator. Whisk the crepe batter vigorously before using.