Banana Crepes or Pancakes
(click on image to enlarge)
Makes 6.
ok, it seems crepes are in the raw psyche this morning. I got up and made these first thing so they were ready mid morning.
Ingredients
- 4 large bananas
- 1 cup flaxseed, ground
- 1 tsp ginger
- pinch sea salt
Preparation
Process all the above ingredients in the food processor until you have a creamy batter. Take a tablespoon of the mixture at a time and spread into circular crepes.
I dried them at 145 for an hour, then flipped them over using an unlined tray and then peeled back the teflex sheet to allow complete drying. I continued drying at 145 for another hour and they were just about done. I think I dried them at 115 for a bit after that. (They use this way of drying at the Tree of Life Center)
I made a jam using blueberries and figs (I would have preferred to use apricots) and a pinch sea salt. I filled the crepes with the jam and poured over some creamy hemp milk I also made.
Enjoy!
http://www.rawlifestyle.co.uk
Comments
newbie writes: (April 12, 2008)
Looks and sounds delicious!
RawKarateGirl writes: (April 12, 2008)
I’ll have to try this!! Thanks sweetpea!!
angie writes: (April 12, 2008)
Ooh! How did you make the creamy hemp milk? That sounds good!
sweetpea writes: (April 12, 2008)
Angie, I’ve put the hemp seed milk up for you.
mrs.rev BT writes: (April 22, 2008)
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 writes: (April 23, 2008)
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.
germin8 writes: (May 14, 2008)
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.
germin8 writes: (May 15, 2008)
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.
bronwyn writes: (September 15, 2008)
these look so amazing. i will have to make these for brunch soon. sweetpea-what is that incredible looking dish in your profile?
berryraw writes: (October 02, 2008)
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!
Log in to discuss this recipe. No account yet? Sign up here.