In a mixing bowl add flour and salt. Whisk to combine. Then add oat milk, oil, maple syrup and vanilla extract. Whisk again until well combined and place in the fridge to chill for at least one hour.
Lightly oil a non-stick pan and bring to medium heat. Pour 1/4 cup of crepe batter onto the pan and swirl it around until the entire surface is coated (as best you can) and batter takes on a generally circular shape. Cook until edges start to pull away from the pan (1-2 minutes). Then, gently flip the crepe and cook the other side for 15-20 seconds. Slide crepe onto a plate. Adjust batter if needed (if you noticed it was too thick add a splash more water. I used 2 tbsp water to thin).
Repeat Step 2 until you’ve used all the batter. To serve, fill the crepes with a scoop cashew whipped cream, top with sliced persimmon and pomegranate seeds. Add maple syrup to drizzle.
To make the Cashew Whipped Cream
In a blender add soaked cashews (strained), canned coconut milk, vanilla extract, agave, lemon juice, apple cider vinegar, and pinch salt. Blend or pulse to combine. Then, slowly pour in a few tablespoons almond milk until cashew icing blends into a smooth, creamy and fluffy mixture. (I used 4 tbsp almond milk total).
Crepes can be made 1-2 days ahead. Cover and keep in fridge. When ready to eat, cover in foil and place in the oven at 150C/300F for 15-20 minutes. Or, until warm.
Cashew Whipped Cream can also be made ahead. It will keep in fridge for up to 3 days. It can also be frozen and defrosted. Allow 45 minutes to defrost.