The idea for these wonderfully tasty banana crepes comes once again from the raw queens, my friends Misha and Tosca. I added chipped coconut and a couple of tablespoons of organic grapefruit marmalade to their cashew cream filling, which creates a few layers of complex, tropical flavors that all hit your tongue in different waves.
Adapted from Raw Food Recipes.
Yield: Makes about 1 dozen big or 2 dozen small crepes
Cook time: 5 1/2 hours, including dehydration time
2 very ripe bananas, broken into a few pieces each (should be well browned on the outside)
1/2 cup flax meal or fresh-ground flaxseeds
1/2 cup distilled water
For the filling:
1/2 cup cashews, soaked 4 hours
1/4 cup coconut milk, plus more as needed
4 tablespoons unsweetened, chipped or shredded coconut, plus more for garnish
2 tablespoons marmalade
Combine banana, flax meal and water in a blender and puree until completely smooth. Pour out onto a lined dehydrator tray and use a rubber spatula to spread into one even layer. Dehydrate for 4 hours, then flip and dehydrate 1 hour loner, until center is no longer soft and crepe peels easily away from liner. Alternatively, use a small, parchment-lined baking dish or sheet and dehydrate in the oven on the lowest temperature.
Meanwhile, combine cashews, coconut, coconut milk and marmalade in a blender or food processor and blend for several minutes, until smooth and creamy. Add additional coconut milk 1 tablespoon at a time if mixture is too chunky or thick. Refrigerate until crepe is dried.
Use kitchen shears to cut crepe into rectangular pieces. Spoon 1 to 3 teaspoons of cream into the center of each piece and roll to seal shut. Sprinkle with additional coconut and allow to rest for about 5 minutes to soften before serving.
Store uneaten crepes in an airtight container and leftover cream in the fridge.
Originally published for PK4 Media.