CREPES4 bananas1 tablespoon lemon juice½ teaspoon cinnamon * |
CREAM2 cups cashews, soaked 2 hours *½ cup water¼ cup agave nectar½ vanilla bean, scraped |
RASPBERRY SAUCE2 cups fresh or frozen raspberries, thawed2 tablespoons agave nectar * |
ADDITIONAL FILLING2 cups quartered strawberries2 cups blueberries |
Crepes:
1. Pace all ingredients in a food processor and blend until smooth.
2. Pour batter 1/3 a cup at a time onto a nonstick dehydrator sheet.
3. Use a small offset spatula to form into 6-inch disks. Makes about 6 to 8 crepes.
4. Dry at 110deg F for 6 hours or until dry but still pliable.
5. No need to transfer to a mesh screen as long as you can peel the crepes from the nonstick sheet without sticking.
Cream:
1. Process the cashews, water, agave nectar, and vanilla in a high-power blender until smooth. Add more water if too thick, 1 tablespoon at a time.
2. Chill at least 2 hours to firm.
Sauce: Place all ingredients in a food processor and blend until smooth.
Additional Filling: To assemble, spread cream in the center of each crepe. Add fruit and fold sides toward center, like a cannoli. Drizzle the raspberry sauce over the crepes. Top with additional fruit and serve.
Stored separately, crepes and cream will keep for one week in the refrigerator.
* Suggested Blue Mountain Organics Products:
Love Raw Foods Cinnamon Powder
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