Banana and Berry Crepes With Vanilla Cashew
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Banana Berry Crepes With Cashew Cream; the perfect breakfast treat! Bananas have lots of potassium, among other things. Potassium helps us build muscle, keeps our hearts healthy and our bodies balanced in terms of metabolism.
Serves: 4
Ingredients
(use organic ingredients where possible)
BANANA CREPES
- 4 bananas
- 1 tbsp lemon juice
- ¼ tsp cinnamon
BERRY SAUCE
- 2 cups fresh or frozen berries
- 3 fresh dates
VANILLA CREAM
- 2 cups cashews, soaked for at least 2 hours
- 3 tbsp maple syrup
- ½ vanilla bean
- ⅓ cup water
- Celtic salt
Directions
- Place all crepes ingredients into the food processor or high-speed blender and process.
- Pour mixture, ¼ cup at a time onto nonstick dehydrator sheets.
- Dehydrate for around 4-6 hours at 110°F (43°C).
- Peel them off the dehydrator sheets and place onto baking paper and set aside.
- Place all berry sauce ingredients into the blender and blend until well combined and smooth.
- Blend the cashews, water, maple syrup, salt, and vanilla in a blender until smooth and creamy. Place in fridge to set.
- To assemble, spread cream along the middle of each crepe.
- Add a few strawberry slices and a small drizzle of berry sauce, then fold and overlap sides in the center.
- Drizzle some of the berry sauce over the crepes and top with more strawberry slices.
- Serve immediately.
NOTES*
- If you want to make Chocolate Mousse Crepes, just add 2 tablespoons of raw cacao powder to the crepes and vanilla cream.
- The crepes are ready when they peel cleanly away from the sheet and are still pliable. Even if they are a little crisp around the edges they will soften up if you leave them to sit at room temperature.
- If you don't want to use maple syrup for the cream, you can use fresh dates and add 4 tablespoons of water.
- Stored separately, crepes, sauce, and cream will keep up to one week in the fridge. They call also be stored separately in the freezer for at least 1 month.
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