Soak cashews and dates in water (cover by 2-3 inches) for 2+ hours. Then drain, rinse, and drain again.
Place all filling ingredients in blender and blend until smooth. Set aside in fridge.
Grease and heat small non-stick pan on medium-high heat.
In small bowl, mix cassava flour and arrowroot powder together.
In separate bowl, create crepe batter by whisking eggs, water, and salt together until smooth, then slowly mixing in flour mixture until smooth consistency.
Pour 1/4 cup batter onto heated pan and lift pan side to side and front to back to coat entire bottom. When set, carefully flip crepe to cook other side.
Carefully remove crepe from hot pan onto plate, then place dollop of filling in center and then fold crepe over in burrito style fashion.
Repeat process until you’ve used up all of crepe batter and/or filling.
Clean out pan and then heat 1/2 – 1 cup avocado oil on medium-high heat.
When heated, carefully place rolled crepes in pan to fry on each side until golden brown.
Then place on paper towel to soak up oil before enjoying.
Recipe Notes
You can use this crepe recipe for any yummy filling, sweet or savory!
Also, you can top the blintzes with cinnamon and maple sugar, or maple syrup, honey, jam, marmalade, etc.