Raw brunch

Happy New Year!  To start the celebration off, we had crepes for our favorite meal, brunch.  Like many raw foods, the process starts the night before.  Last night, I prepared the crepe “batter” and put it in the dehydrator.  I also put the cashews to soak.  All that was left to do this morning was slice the strawberries and blend the cashew cream.  And voila, crepes!

Strawberry Banana Crepes

Crepes:

3 Bananas
juice from 1 lemon

Place bananas in food processor. Add lemon juice and process until liquid. Pour into 5″ rounds. Dehydrate overnight at 105° for about 8 hours.  You want them to be flexible.

Cashew Vanilla Cream:

meat from one young coconut
½ cup cashews, soaked overnight
splash of vanilla
honey or agave

Place the cashews in the blender. Blend on high speed. Add the coconut meat and vanilla. Add coconut water or water, and process until well blended.  Sweeten to taste.

Assembly:

Spoon the Cashew Vanilla Cream into half the crepe. Top with berries and add more cream. Fold over and experience joy!

There are so many possible variations to making raw crepes like traditional crepes. Next I’m going to try adding some nuts to the crepe batter and drizzling a raw chocolate sauce for a dessert crepe.