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!
Susan wrote on June 14, 2010
Also, these are a little sticky as the base is bananas, not flour and eggs.
Alison Ottaway wrote on June 12, 2010
ok, thanks. I think perhaps the ripeness makes a difference. I will try again.
Alison Ottaway wrote on June 10, 2010
I checked the temperature on my Excalibur and it’s fine. The crepes weren’t leather after 14 hours though – they were soft, but just so sticky.
I wanted to check a couple of things with you: How big are the banans you use (what weight)? How ripe are they (mine are really brown and soft, hence maybe have more sugar)? Do you literally just pour the mixture from the blender to the tray without spreading out with the back of a spoon at all? How thick would you estimate your pancakes are? Do you put anything on the tray (like coconut oil) to make it non-stick.
And one more question: How long does it take you to dehydrate tomatoes? Just as a comparison on the dehydrator. Mine I cut to about 3 mm and they take about 18 hours.
Susan wrote on June 12, 2010
Gosh…
The bananas are medium ripe. Not as ripe as yours. Size is not that important as it shouldn’t matter. I have not weighed them. Depending on the mixture, I do spread it out a little. They are usually about 5″ in diameter and quite thin. No coconut oil.
Alison Ottaway wrote on June 10, 2010
Interesting thought. Thanks. I’ll check the temperature.
Alison Ottaway wrote on June 9, 2010
Great recipe – thanks. I made them yesterday and ate them today – they were gorgeous! Did have a problem with them being extremely sticky though and would appreciate some advice. They were a nightmare to get off the dehydrator tray and then when I was assembling them they stuck to every surface I put them on. I dehydratrated them for 14 hours (at 115) – it took that long for them to be dry enough to peel off the tray. I couldn’t serve to guests with them that sticky: Any advice?
Susan wrote on June 9, 2010
That is interesting. I have made these many, many times and never had that problem. I could never dehydrate them for 14 hours, either. They would be fruit leather. Have you checked the temp in your dehydrator? I am wondering if it is running much lower than you think?
Deborah wrote on March 3, 2010
Exactly how many hours to dehydrate the bananas? I can easily wake the next morning 10 hours later!
Susan wrote on March 4, 2010
10 hours would leave you with fruit leather. Really no more than 7…and you will want to watch your temp. They can get tough if they are left for too long.
Elizabeth wrote on February 16, 2010
OK these crepes were amazing. Since strawberries are out of season and organic mangoes are everyone, so I used mangoes instead. I made them with my daughters preschool class this morning and all I could hear was, “more please”…. YUM!! I will be making these on a regular basis.
I am loving your website and your recipes. I’ve made the spinach mushroom tart and the Squash Crepes with Sage Cream. Many thanks!
Susan wrote on February 16, 2010
You are very welcome. Glad to have you!