To make the light cream, strain the cashew nuts you’ve soaked and crush all the ingredients together to make a paste.
Next, make the crepe. Mix all the ingredients together in a deep dish to make a smooth liquid mixture. Grease a non-stick frying pan using baking paper brushed with olive oil. Heat the pan, add some mixture and shake to make it spread out as a thin layer. When the crepe is cooked on both sides, take it out of the pan and place on a plate. Repeat, piling up the crepe on top of one another.
To make the filling, wash and strain the spinach. Put a dash of olive oil in a frying pan and briefly fry the raisins and pine nuts. Add the spinach and cook until all the water has evaporated. Add a pinch of salt and mix together with the light cashew nut cream.
Fill the crepe with the mixture and serve immediately.