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!
Joy Verning wrote on February 1, 2011
I made the crepes last night as the recipe said, and finished making them this morning by making the inside creamy nut mixture. I used almonds instead of cashews, but I skinned them after soaking them to make them look more like cashew. Oh my, they were delicious. Even my husband not only tried them, but went back for a second one. It was truly a delightful breakfast. I’m ready to try more of your recipes
Jayne wrote on January 27, 2011
Oops! I forgot to ask you how many people this will feed for breakfast? Thanks so much for your help!
Jayne wrote on January 27, 2011
I want to make these but don’t have any cashews at the moment. Can I substitue almonds, brazil nuts, pecans or hazelnuts?
Thanks! can’t wait to try them!
Susan wrote on January 27, 2011
You could try. I wouldn’t suggest almonds because they won’t be creamy. Macadamia nuts would probably be the best bet.
Cinzia wrote on December 9, 2010
I’m going to buy a dehydrator…
I live in CA, any chance for you to come over here?
Cinzia
Susan wrote on September 23, 2010
The instructions are in the recipe above.
marinacturner wrote on September 22, 2010
How do you make the crepes?
kristie wrote on August 16, 2010
How/where would I get Pulp from two young coconuts?
thanks 🙂
Susan wrote on August 16, 2010
You need to find young thai coconuts. I get mine at whole foods. There are instructions for getting the flesh out here: http://www.rawmazing.com/articles/raw-food-all-about-young-coconuts/
Jodie Bonfrer wrote on June 19, 2010
I made a bit a different version to day as I have no dehydrator (getting one this week)
I used 2 banana’s coconut and quinoa flakes and some almond milk dried them in a skillet on the lowest heat with a reducer plate under it.
They came out nice will be good when I have my dehydrator.
I just love experimenting.
Kellie wrote on June 18, 2010
I made these and EVERYONE loved them. I make them all the time now.
Thank you for the recipe