Raw Strawberry Banana Crepes!
Before I started eating a raw food diet, my girls and I had a Sunday tradition. We made Swedish pancakes. Butter, cream, whipped cream, white flour, and lots of sugar. Maybe a little dollop of Strawberries. They tasted great but guaranteed a food coma plus a day of feeling heavy and bloated. I traded a energized, productive day for a few minutes of culinary gluttony. I needed a raw food recipe to replace this!
As time has passed, my body will not tolerate white flour, sugar, and cream. Not to mention, the potential for damage caused from eating that way! Still, I missed that Sunday tradition. So, I decided to create a raw version of that special Sunday breakfast and I am thrilled by the results. These are quite easy to make, so give them a try! Be sure to start the crepes the night before.
Raw Strawberry Banana Crepes
MAKES 4-6 CREPES
Crepes
- 4 bananas
- 1 lemon, juice from
- Place bananas in food processor. Add lemon juice and process until liquid.
- Pour into 5″ round circles. These should only be about 1/8″ thick so spread mixture if necessary.
- Dehydrate overnight at 115. Do not over dry these. I start them just before I go to bed. You want them to be flexible.
Cashew Vanilla Cream
- pulp from two young coconuts*
- 1 cup cashews, soaked overnight
- splash of Madagascar vanilla
- 1 tablespoon agave (if desired)
- Place the cashews in high-speed blender. Blend on high speed.
- Add the coconut meat and vanilla. Process until well blended. Refrigerate to thicken if needed.
Assembly
- Spoon the Cashew Vanilla Cream into half the crepe.
- Top with berries and add more cream.
- Fold over and experience joy!
Liisa Bevan wrote on February 21, 2012
This tastes totally awesome! Sitting here eating these delicious pancakes with cream on Pancake Day in England. I did have to make some adjustments with the cream by adding a little water as it was too thick, but it tastes delicious.
suzanne wrote on February 3, 2012
re: Raw Strawberry Banana Crepes
I wonder, do you know of a source where you could get the young Thai coconut meat w/o the shell?
I don’t know if they can do it without preservatives or something else that would destroy the integrity of raw.
Have beet chips from your sight in my dehydrater right now…
Thanks for all the great recipes.
Lisa Wolfin wrote on January 18, 2012
You have some great ideas, going to make these right now.
Thanks for sharing!!!
Divya wrote on December 28, 2011
Hi, I’m new to ur website….and it seems v v interesting…however, I’m unable to understand what you mean by dehydrate..Could you elaborate please? I would love to try this recipe.
Thanks 🙂
Susan wrote on December 28, 2011
Dehydrators are a way of “cooking” food that allow you to keep the temperature under 115 degrees, thus keeping the enzymes and nutrients in the food. There are many different dehydrators out there. There are also a few posts on dehydration here, you can search them. Cheers!
Julie wrote on September 4, 2011
Btw: Anyone trying to use parchment paper, don’t!! It just absorbs the banana and won’t set. Oh, well, you live and learn!
Julie wrote on September 4, 2011
The idea of using blended bananas, dehydrating them and using them as a raw crepe is genius!! I’m in the process of dehydrating the base and its going well. It was slightly difficult to peel from the sheet but i peeled a little of the edge up and them bit by bit carefully pushed towards the teflex with a spatula to release the ‘pancake.’ Can’t wait til tomorrow morning when i finish and assemble!!
What other fruit/veggie could be used to make that same texture? You could make mexican style tortillas if there were something else besides bananas that would create this wonderful pliable texture!
Wonderful idea though!
Jo wrote on June 18, 2011
If you don’t have a dehydrater what can you do? Could you ever eat them fresh from the pan as a pancake rather than crepe? They look devine!
Susan wrote on June 18, 2011
You could try doing them in the oven on the lowest setting….watch the time and know that they will no longer be classified as raw.
Joelle wrote on April 28, 2011
These tasted fantastic, my only problem is that I think I dehydrated them too long. They were definitely pliable, but were tough to cut (not tough to chew though), we just picked them up and ate them like tacos. Should they have been a little soft so as to be able to cut them with a fork or knife? Since I don’t have access to young coconuts, I just used coconut cream butter/concentrate; it wasn’t as creamy as yours, but that may have something to do with the blades getting dull on my food processor, and I could have probably used a little more water or syrup to try and smooth it out, but it was good as is. Thanks!
Tabea wrote on February 23, 2011
These look tasty! I am very new to eating raw. I do not know what you mean by 5″ rounds though. Do I need something special to make those? I use a Nesco FD-60 Snackmaster® Express Food Dehydrator, how do I make a recipe such as this one work in it?