Recipe by:
Helen Rose and Darlene Union,
Raw Food Chefs & Owners of:
Superfoods on Main,
106 S. Main Street, Mount Airy MD
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The mouth watering fruit filled crepes features cashew whipped cream and is drizzled with chocolate sauce.
Banana Crepes:
5 or 6 bananas (ripe)
Directions:
1. Place bananas in high speed blender Vitamix or BlendTec.
2. Blend until smooth. Use tamper as needed to push bananas down.
3. Pour on a teflex dehydrator sheet. Smooth out.
4. Dehydrate in a quality dehydrator, like an Excalibur over night (18 to 24 hrs ... make sure they are dry.) at 105 degrees.
Cut to make 4 crepes.
So good you can just eat the banana crepe plan. Kids love them. Optional: Instead of banana you can blend strawberries or mango and do the same steps above.
Raw Vegan Cashew Whipped Cream:
Ingredients:
1 cup raw organic cashews
1/4 cup raw organic coconut oil
4 - 6 tbsp liquid: water and lemon juice (approximately juice of 1 lemon)
1 tbsp raw organic honey or raw organic agave (optional)
1/4 tsp. vanilla bean powder
Directions:
In a high speed blender, mix together all ingredients - adding water in slowly until smooth, creamy, and slightly fluffy. Whip cream will keep in the refrigerator for about a week, but you may want to re blend it before using as it will lose it's fluffiness and take on more of a cream cheese like consistency, which you can see in my photographs.
Makes around 2 cups. Makes enough for 4 services.
Chocolate Sauce:
Ingredients:
4 tbs spoons of raw organic cacao powder
3 tbs raw organic agave
1/4 tsp vanilla bean powder
Directions:
Mix all together add hot water as needed to get a smooth consistency. (Note: if you are going to make a larger batch use less water and refrigerate.)
Makes enough for 2 servings.
Build your crepe:
1. Lay out your crepe.
2. Spoon in Raw Vegan Cashew Whipped Cream.
3. Slice bananas and strawberries arrange them in the center. Optional: Lots of other fillings
can be added mango, berries, apples, chopped nuts, cinnamon, almond butter, etc.)
4. Fold place on plate and drizzle with chocolate sauce if desired.
Helen Rose and Darlene Union,
Raw Food Chefs & Owners of:
Superfoods on Main,
106 S. Main Street, Mount Airy MD
follow us on Facebook
The mouth watering fruit filled crepes features cashew whipped cream and is drizzled with chocolate sauce.
Banana Crepes:
5 or 6 bananas (ripe)
Directions:
1. Place bananas in high speed blender Vitamix or BlendTec.
2. Blend until smooth. Use tamper as needed to push bananas down.
3. Pour on a teflex dehydrator sheet. Smooth out.
4. Dehydrate in a quality dehydrator, like an Excalibur over night (18 to 24 hrs ... make sure they are dry.) at 105 degrees.
Cut to make 4 crepes.
So good you can just eat the banana crepe plan. Kids love them. Optional: Instead of banana you can blend strawberries or mango and do the same steps above.
Raw Vegan Cashew Whipped Cream:
Ingredients:
1 cup raw organic cashews
1/4 cup raw organic coconut oil
4 - 6 tbsp liquid: water and lemon juice (approximately juice of 1 lemon)
1 tbsp raw organic honey or raw organic agave (optional)
1/4 tsp. vanilla bean powder
Directions:
In a high speed blender, mix together all ingredients - adding water in slowly until smooth, creamy, and slightly fluffy. Whip cream will keep in the refrigerator for about a week, but you may want to re blend it before using as it will lose it's fluffiness and take on more of a cream cheese like consistency, which you can see in my photographs.
Makes around 2 cups. Makes enough for 4 services.
Chocolate Sauce:
Ingredients:
4 tbs spoons of raw organic cacao powder
3 tbs raw organic agave
1/4 tsp vanilla bean powder
Directions:
Mix all together add hot water as needed to get a smooth consistency. (Note: if you are going to make a larger batch use less water and refrigerate.)
Makes enough for 2 servings.
Build your crepe:
1. Lay out your crepe.
2. Spoon in Raw Vegan Cashew Whipped Cream.
3. Slice bananas and strawberries arrange them in the center. Optional: Lots of other fillings
can be added mango, berries, apples, chopped nuts, cinnamon, almond butter, etc.)
4. Fold place on plate and drizzle with chocolate sauce if desired.
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