My husband took a bite. Then savored another one. Then he smiled, “That’ll do pig, that’ll do.” Score!!! We have a winner…The coconut cream was fluffy and sinfully delicious, the crepes were thin and nutritious, the bananas were caramelized and the raspberry coulis was tangy. I could eat these every day!
Not only that, but making these for breakfast was as easy as putting on a pot of coffee with a timer! Okay, not quite, since the work is in the prep, but it sure felt like it when I woke up and was eating a great breakfast within 15 minutes. I’m only recently getting into dehydrating foods, but after the results of this recipe, it won’t be the last.
I have always loved crepes, but always tended to overcook them, or make them too thick, or break them, or something. If you have that problem with vegan crepes, or any crepe, you will LOVE this recipe. Dehydrating them is practically fool-proof since all you have to do is peel them off the dehydrator. I have a Nesco and love it!
2 Tbsp Chia Seeds (I love the Navitas Brand)
1/2 cup water
3 cups nut myllk
1/4 cup maple syrup
1/4 cup coconut flour
1/4 cup oat flour (if you don’t have oat flour, you can pulse oats in a food processor)
1/2 cup almond flour
1/2 cup coconut oil
pinch of salt
Soak the chia seeds in 1/2 cup of water for 10 minutes, then mix the rest of the ingredients together. Let ingredients congeal for 2 hours. Then, dehydrate for 7 hours at 95°F on the fruit roll sheet. So, put them in before you go to sleep so they’re ready when you wake up 🙂 Lastly, peel them off the sheet when you are ready to eat them.
1 bag of frozen raspberries (you can use fresh if you prefer)
2 tbsp of maple syrup, or to taste
2 tbsp coconut sugar
Heat raspberries with sugar until completely dissolved. Puree in food processor, then strain. I used cheesecloth. Then put in the fridge for the morning! Please note a true coulis will be a thick syrup and therefore would have more sugar than I added (about 1/4 cup more), but I prefer the raspberry take the spotlight, not the sugar.
Meat from 1 young Coconut (I slurped my coconut the day before, look here if you need help opening it)
2 tbsp fermented coconut water (I like the yogurt tanginess that it adds)
1 tsp vanilla
1 tsp vanilla paste
2 tsp maple syrup
1 tsp coconut sugar
Puree all the ingredients in a food processor. Put in the fridge for the morning!
In the morning:
Peach-Ginger Sake Bananas
2 sliced bananas
1 tbsp of Peach-Ginger Sake (this was so easy to make! Click the link for the infusion)
1 tbsp coconut oil
1 tbsp coconut sugar
Slice bananas and put in a skillet with the sake, coconut oil and sugar. Brown in the skillet.
*To make these raw, use a tsp of the sake instead of a tablespoon and dehydrate till warm.
Assemble all the ingredients!
Put a healthy smear of coconut cream on the crepe, line up the bananas so you can roll them into the crêpe, and roll it up!
Hmmm…This picture did not have enough cream. Please remedy that when you make it! Once you have the crepes lined up, drizzle cream and raspberry coulis over the rolled up crêpes.
I think I’ll make these again tomorrow.