2 Thai young coconuts (remove meat)
¼ cup Thai young coconut water
Pinch sea salt
THAI CREPE FILLING
Green Onions (julienned)
¼ cup olive oil
1 clove garlic
1 ginger - thumb size piece
2 limes (juiced with some lime zest)
1 Thai hot pepper
1 tablespoon Nama Shoyu
1 teaspoon maple syrup
1. Mix together all Thair crepes ingredients in a high-speed blender. Pour out onto non-stick dehydrator sheets and form circles with back of spoon. Dehydrate for 2 hours or until pliable. Flip and continue on other side for 1 hour.
2. Mix together all filling ingredients and place inside the crepe. Either roll up the crepe or fold like a taco.
3. Mix together all sauce ingredients in a high-speed blender. Either serve over crepes or place sauce inside of crepe.
Meditating's ThoughtsBy Meditating
Anyone who looked at this recipe before I corrected my typo, please note that the sauce no longer contains “Fresh Finger – thumb sized piece.” Ha!
I almost rolled out of my chair when I saw that.
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