These pictures speak for themselves. The crepes are so delicious we eat them nearly everyday! My youngest eats them plain, she likes to roll them up. My oldest likes them with the works. Usually we make them with strawberries or mangoes and a cream sauce. I got my inspiration from Susan over at Rawmazing. As I do with so many of my recipes. Thank you Susan! She’s a gourmet chef. But occasionally I get a recipe from her that I adore and run with it.
These crepes are so simple to make it’s rawmazing! The crepe is just banana and lemon juice, that’s it! But I have to direct you to her site for the recipe, after all it is hers! You can fill them with virtually anything.
This recipe requires a dehydrator. It’s one of those staples in my kitchen I can’t seem to live without. A dehydrator allows me to dry out the food rather than cook it. With drying all of the nutrients are preserved as if the fruit was still fresh and raw. Cooking changes the molecular structure of the food and can drastically alter the nutrients, often times eliminating them altogether.
ExcaliburDehydrator.com
I use my dehydrator more than I ever imagined. I make crackers and edibles like falafels and burgers. I gently heat food like pizza and lasagna in the dehydrator as well. If it weren’t for my husband who loves to cook, I’d gladly ditch our stove to make way for a prime location for our dehydrator!
