crepe wraps of YUM!
taken from “raw food real world”, this recipe is not meant for the faint of labor intensive prep work, but the results are magical: a true crepe wrap, useful for every type of filling you can imagine. we used a cafe gratitude cheese recipe and made greek wraps, cauliflower rice and “refried beans” for a “burrito”, AMAZING! perfect for those who are non-believers that raw can taste like the real thing.
4 cup young thai coconut, cleaned thoroughly
1½ cup yellow squash, diced
1 cup filtered water
1 cup golden flax, finely ground (=1.5 cups)
1 cup scallions, sliced, white and 1 inch green
2 teaspoon sea salt
in a vita-mix or high-speed blender, blend coconut meat and squash and water 1/4 cup at a time as needed to make it smooth. the tamper thing works if you have a vita-mix, but be sure to blend at a high speed without it so you get the mixture really creamy, like custard.
transfer to large bowl, fold in flax meal and salt, mixing thoroughly.
divide batter between 3 teflex sheets and spread to about 1/6” thick. (this was the hardest part, actually, and i had to get my hands wet and spread that way to make it happen. it was a pain in the ass, but well worth it in the end).
the recipe says to dehydrate over night, but i only left it in at 105 for 3 or 4 hours, and they were done. maybe i made them thinner than suggested, but, in any case, they came out awesome! totally pliable.
the recipe also says to trace out rounds, but… after all that work i’d say leave ‘em square and don’t waste any.
they kept well rolled up into parchment paper like a fruit-rollup.
any filling is worth it, and you can even slice scallions really really thinly and fold into the batter for some extra flavor.
another variation uses apples and cinnamon, etc, for a sweet crepe, omit squash.
i’ll upload a pic when i move them onto my computer. for now, just trust me!
lots of work, but worth it in every way. especially when picky-for-raw-food boyfriend requests another round, twice as big. we’ll see.