In a blender, liquefy cashews in 1 cup of water. Add rest of ingredients and remaining 1 cup water, and liquefy thoroughly. Let batter stand about 10 minutes. Whiz batter each time you make a crepe. Using a crepe pan or small non-stick skillet, heat on med-high. Spray or brush pan lightly with oil. Coat pan with a thin layer of batter. Cook 2-3 minutes and flip over.