Theses are great with just about anything. I put veggies in mine and wrap them up or just grab a few to munch on while on the run. Everyone who’s tried them love them. They are actually a variation on the curried crepes from the cook book RAW by charlie trotter and roxanne klein. The recipes from the book are to die for but extensive ingredient list.This was my take after I left the crepes in too long. Now I make them all the time as they keep well.
1 cup flax seeds
1 cup unsweetened shredded dried coconut
1 teaspoon curry paste
½ teaspoon freshly ground turmeric
½ teaspoon celtic sea salt
½ teaspoon freshly ground cayenne pepper
1 tablespoon freshly squeezed lemon juice
2 cup filtered water
In a high speed blender or food processor, combine all the ingredients and process to form a smooth batter with the consistency of thick cream. Spread the batter in 8 inch round circles on Teflon dehydrator sheets and dehydrate for 4 hours or more at 105 F. They should be pliable and easy to handle when dried.
Using golden flax seeds produces a more golden pancake and grinding up the flax seeds before hand is helpful in giving a smoother cream consistency.