Recipe Directions
1. Process all ingredients in the food processor until you have a creamy batter.
2. Take a tablespoon of the mixture at a time and spread into circular crepes.
3. Dry them at 145 Fahrenheit for an hour and then flip them over using an unlined tray.
4. Peel back the Teflex sheet to allow complete drying. I continued drying at 145 Fahrenheit for another hour and they were just about done. I think I dried them at 115 Fahrenheit for a bit after that. (They use this way of drying at the Tree of Life Center.)
Sweetpea's Thoughts
By sweetpea Okay, it seems crepes are in the raw psyche this morning.
I got up and made these first thing so they were ready by mid-morning.
I made a jam using blueberries, figs (I would have preferred to use apricots), and a pinch of sea salt.
I filled the crepes with the jam and poured over some creamy hemp milk I also made.
Enjoy!
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Comments
Top voted
sweetpea
Jul 12, 2010
I go with the info that Gabriel Cousens and the Tree have on dehydrating temperatures.
They use 145 for the first hour or two and then turn it down to 115 so that there is little chance of mould developing on the food.
mrs.rev BT
Jul 12, 2010
oh wow! these crepes look so delicious! i was wondering tho...does dehydrating at 145 for 1 hour kill most of the enzymes? thanks for posting this :)
bronwyn
Dec 05, 2010
these look so amazing. i will have to make these for brunch soon.
sweetpea-what is that incredible looking dish in your profile?
All
gasping_wallflower
Jan 10, 2011
Wholy crepes! These look good. I just bought a big bag of ground flaxseed yesterday, this is perfect. Thanks sweetpea!
berryraw
Dec 22, 2010
I just made these. They are delicious but they took a LONG time to dehydrate. It's probably my fault because I added a bit of water to the batter because I thought it would end up too thick...oops! They are still very yummy, especially with this new blueberry sauce I concocted!
bronwyn
Dec 05, 2010
these look so amazing. i will have to make these for brunch soon.
sweetpea-what is that incredible looking dish in your profile?
germin8
Aug 03, 2010
One more tip: When you flip them, they usually take 15 minutes more. I dehydrate mine for more than an hour (1.5 hours or 2+ hours, depending on the moisture of the banana) before flipping.
germin8
Aug 02, 2010
I could eat these every day! Especially good with Matt Amsden's Tropical Fruit Parfait made of coconut, mango, and pineapple! It makes a nice creamy filling.
Ripe bananas are sweeter. But, they also have more moisture and take longer to dehydrate (about half hour or more). They also stick to the teflex more. Less ripe bananas are easier to peel off without tearing the crepe apart. For either ripe or unripe bananas: If the crepe does tear off, take what stuck to the teflex or parchment and smear it back to cover the hole. You won't even notice it when its done.
sweetpea
Jul 12, 2010
I go with the info that Gabriel Cousens and the Tree have on dehydrating temperatures.
They use 145 for the first hour or two and then turn it down to 115 so that there is little chance of mould developing on the food.
mrs.rev BT
Jul 12, 2010
oh wow! these crepes look so delicious! i was wondering tho...does dehydrating at 145 for 1 hour kill most of the enzymes? thanks for posting this :)
sweetpea
Jul 02, 2010
Angie, I've put the hemp seed milk up for you.
angie207
Jul 02, 2010
Ooh! How did you make the creamy hemp milk? That sounds good!
RawKarateGirl
Jul 01, 2010
I'll have to try this!! Thanks sweetpea!!
newbie
Jul 01, 2010
Looks and sounds delicious!
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