Note: It's important to soak the cashews in water for 2 - 8 hours before using them in this recipe.
1. For the batter, blend all the crêpe ingredients by hand. An electric stand mixer or blender can also be used. Allow the batter to sit for 20 minutes.
2. Heat a seasoned cast iron or non-stick pan to medium-high heat. Put a small amount of butter or coconut oil inside and fry ¼ cup of the batter. Repeat until no batter remains.
For the filling, blend all ingredients in a high speed blender. Spread it over the crêpes, add a few extra raspberries, roll the crêpe, and top with your favorite toppings.