Whole wheat rice flour pancakes sweet version

For the crêpe batter: sift the flour, I used whole wheat flour. Add a tablespoon of vanilla powder. Add the water until it has the typical consistency of pancake batter, let it rest for at least 15 minutes. In the meantime, prepare the sweet cashew cream. Cashew nuts, hot water, cinnamon and orange peel. We pass with minipimer until we obtain a very dense and creamy mass. At the beginning we put very little water and we add as needed.

Grease the pan and make the crepes. The rice flour takes longer to cook so do not turn it over until you see bubbles on the surface and until the crepe does not move on its own in the pan. Serve with the cashew and raspberry cream.