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.
The 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.
Recipe courtesy of Jason Wrobel