To make crepe batter: Combine all the ingredients in a blender, plus 1 cup water. If making without egg, add about 2 tablespoon more milk. Puree until smooth. Set the mixture aside in the fridge for at least 1 hour before making the crepes.
To make the filling: Heat olive oil in a pan and add the leek and garlic with a big pinch of sea salt. Sauté for 2 to 3 minutes. Add the capers, salmon and a drizzle of water and let it cook, covered over a low heat for another 3 minutes. Drizzle with tamari and lemon juice and continue to cook until the salmon has cooked through. Sprinkle with black pepper and toss. Taste test to make sure the flavor is to your liking.
To make the sauce: Blend 1/2 cup raw cashews with 1 1/2 cups water for up to 2 minutes, until it becomes like a milk. Heat olive oil in a small saucepan and sauté shallots for about a minute. Add sea salt, lemon zest and cashew milk and slowly bring to a boil while stirring. Or, you can season with 1 teaspoon vegetable bouillon paste or powder in place of the sea salt. Allow to simmer, stirring occasionally until sauce has thickened. Add parsley and pepper and stir.
Heat an 8-inch nonstick pan over a medium heat and brush with oil. Using a 1/4 cup measure or a ladle, pour batter onto the pan, swirling and turning it so that it spreads into a thin layer. Allow to cook for 2 to 3 minutes until it starts to dry out, then flip it and cook for a further minute or so. Transfer to a warmed plate to keep warm while you prepare the rest of the crepes. Put a plate on top of the pan of sauce to keep it warmed.
Put several tablespoons of the salmon and leek mixture into each crepe and roll it up. You can serve whole or cut in half. Serve drizzled with the cashew sauce. I serve with a side of steamed broccoli.
Published on January 15, 2010