Recipe Directions

Crepe Shells

  1. Place bananas in a food processor and blend until smooth.
  2. Remove from processor and spread about 1/8 inch thick on to a Teflex sheet on top of a dehydrator screen.
  3. Dehydrate for 12 hours or less. (Begin checking the bananas a few hours before to make sure they are formed, pliable, and solid in texture, but not getting crispy).
  4. Remove from dehydrator and slice into squares (about 10cm x 10cm)

Filling

Place cashew nuts, coconut, lemon juice, the 4 teaspoons agave and vanilla in food processor and blend until smooth. Then drizzle almond milk in until the consistency is a thick puree. Add more almond milk if need be.

Strawberry Sauce

Combine strawberries and the 1.5 tablespoons agave in a food processor and blend until smooth.

Assemble

  1. Place scoops of filling on to banana fruit leather squares and roll up.
  2. Pour strawberry sauce over the rolled-up crepes.
  3. When ready to eat, top with a little Maple Syrup and garnish with mint

Note: It’s important to let the crepes sit for at least a couple of hours with the strawberry sauce on top. The sauce will soften the fruit leather and make it “crepe-like” instead of hard and chewy. Left longer they will retain their perfect shape but the banana will melt in your mouth. These are also great the next day!

Adapted from an Alyssa Cohen recipe.

Adriennehalo's Thoughts

Just the yummiest thing ever.

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Would an Italian Cannoli work with some vegetable, pumpkin maybe, Italian herbs and flax meal? I am new to this, so that might be a stupid idea. It seems banana is perfect for crepes, that is for sure.

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I'm too busy figuring out Tiramisu

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Seeing all these yummy crepes makes me wonder if an Italian Cannoli is possible (same deal only "crepe" is crunchy on the outside...Looking forward to somebody figuring that out...

xoxo

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OMG!!! I am drooling!!!

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My hubby practically lives on Alissa's crepes. I know that he will LOVE your variation!! Thanx for sharing!

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this looks unbelievable!! can't wait to give this a try

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