Hi everyone! Just thought I'd show you guys my lastest indulgance! I made these delish crepes from the Sweet Gratitude cookbook. My son says he's never tasted anything as dreamy as these! I can't try them! I'm on day 3 of my 10 day fast. For now I have to just imagine )

Sorry my pic is so big!

OMG..i removed my post moments after (my son showed me how to post way smaller pic.)...i don't know why it's still here so i totally apologize for the huge photo.

Wow! How did you make the wrapper? And what is that drizzled on top?

well hi! the crepe is made of soaked cashews, lemon juice, agave, salt and water. blend then dehydrate. it dehydrates beautifully! i can't wait to make these after this fast i'm on!
oh and the "icing" is the same ingredients as the crepe with some added vanilla and of course this is not deydrated. this looks like it took a lot of work but it was too easy. the hardest part (as will any dehydration recipe) is the waiting!

what are the measurements? i used to really love crepes id love to try this

...Jodi, the banana eating buddhist

hey jodi! do you mean the measurements of the tray? or the crepe? according the the pic they are 14 inches long!!!!!!!!
so in reality they are about 5 inches. i put them in a an excalibur tray 1/2" from the edge...cut them in 4. so the recipe makes 4. are we allowed to post recipes from an "un"cookbook here? i can post the recipe.
i'm a big sweets person so i really needed a dessert book! everything in this book looks sooooooooooo good.

the measurements of the ingredients

how much soaked cashews,
how much lemon juice,
how much agave,
how much salt and
how much water

=) thanks ! i do a dehydrated banana and vanilla crepe but curious how this one feels and tastes using hte nuts

well i wouldnt post someone elsees recipe word for word but technically recipies are virtually impossible to copyright, but it is a respect thing

with the ingredients measurements i can figure out the recipe enough to pull it off

...Jodi, the banana eating buddhist

crepes:
1 1/2 c. soaked cashews
2 tbs. lemon juice
1/4 tsp. salt
1/4 c. agave
1/2 c. water

blend til smooth. pour onto teflex and spread until there is an even, thin layer. dehyrdate on 145 for and hour then drop down to 110 for 12-18 hrs. make sure it's not too crispy though! it needs to be pliable.

good luck!

oh and the "frosting" on top is the same ingredients with added vanilla (with less agave..and obviously not dehydrated). i put it in a plastic baggie then cut a tiny slice out of the corner on the bottom and have a pastry bag for drizzling )

thanks hun yer the bees knees

...Jodi, the banana eating buddhist

thanks! and you're the berries!

YUM!

Hi Jgunn,

How do you make your crepes. I don't eat nuts, so I'd love your recipe if you don't mind!

i like this one but i leave out the ginger and there is one at Goneraw that ive tried ..they are both good the cream filling in both has nuts but you can substitute that with a whipped coconut filling instead


this ones recipe is from : [community.icontact.com]

Crepes:
4 Bananas
1 Lemon Juiced
1/2 inch cube of raw ginger
1 tsp agave nectar
Blend completely and pour over a teflex sheet into round circles.

Cream:
1/2 cup soaked (overnight) cashews
1 tsp vanilla bean
touch of sweetner (I add 2 pcs of yacon root)
Blend in a high speed blender until creamy. Put aside for 10 minutes or so until it thickens

Fruit:

Assembly:
Lay down crepe and lather with cashew cream. Top with fresh fruit. Roll up tightly. If the cream isn't thickened, it will be difficult to roll...but not impossible.

and the goneraw recipe is here: [www.goneraw.com]

Banana Crepe
Submitted by kandace on October 9, 2006 - 8:17pmbreakfast brunch holiday sweet Dehydrator Blender
Average:
4.625
Average: 4.6 (16 votes)
Servings: Serves 2-4
This is a decadent, delicious Sunday morning treat! Based on a recipe from a video by Alyssa Cohen (I was taking notes while watching, so this may be a bit of a variation).

Ingredients:
5 bananas
1 cup macadamia nuts
1 cup cashews
1 teaspoon lemon juice
1 dash Nama Shoyu
1 teaspoon water, or more for consitency
1 cup blueberries

Preparation:
Start the morning before by making a banana crepe in the dehydrator. Blend 5-6 bananas and then spread the mix on 1 teflex sheet.
Dehydrate 18-24 hours at 95 – 100°.
Take your banana crepe out of the dehydrator and cut (should make about 6-8 crepes).
Blend the nuts, lemon juice, brags and water to make a creme filling.
Put some creme filling in the banana crepe and roll.
Top with blended strawberries. Then, sprinkle with blueberries. A serving is likely 1-2 crepes.
You may want to wait a few minutes before serving to allow the strawberry sauce to soften the banana crepes. The crepes are also really good the next day if you leave it in the refrigerator with the strawberry sauce already on the crepes


and the coconut cream recipe i got off here a discussion here a couple of months ago lol [www.rawfoodsupport.com]

Re: Is it possible to make non-dairy Raw Whipped Cream? That actually is fluffy and peaks like "real" cream does?
Posted by: loeve (IP Logged)
Date: December 17, 2008 03:24PM


Tamukha Wrote:
-------------------------------------------------------
> Cream gets thick because the lipids disperse and
> collect air. So, you would need to whip something
> relatively fatty but also wet--cream is mostly
> water--at high speeds . . . I have made a raw
> "cheesecake" filling with half soaked cashews and
> half soaked peeled almonds whipped until thick
> with raw agave and lemon juice and water. If you
> omitted the lemon juice, and added more water, and
> maybe some young coconut flesh, and did it at a
> very high speed, it would probably approximate
> whipped cream. The problem with a nut base is
> that nuts are very fatty but also dense, unlike
> cream, which has no fiber. I don't know how much
> water you could add and still maintain an emulsion
> . . . sorry, that's the trained cook in me musing.
> : )

Nice analysis Tamukha!

I just made some raw whipped cream that was fluffy and peaked
using one mature coconut (meat only) run thru my centrifugal juicer
with 1/2 cup of very warm water, yeilding one cup of creamy 'milk',
chilled it in freezer for 10 minutes (with container and mixing
blade) and then whipped.... it holds it's shape well and is
very coconutty



Edited 1 time(s). Last edit at 12/17/2008 03:30PM by loeve.

...Jodi, the banana eating buddhist

*Drools* Thank you! You are so kind to even give me a nut free whip cream! This looks awesome. I can not wait to try this. I get ridiculously happy with new raw recipes.

hehe yer welcome

and thank loeve for cluing us all in on how to make the whip cream !

i like my nuts from time to time but really try to steer away from them becomeing a main part of my staples so any stuff like this works great for me

i also add a bit of vanilla bean sometimes to my coconutwhip for a more whipcream like flavor

...Jodi, the banana eating buddhist




Edited 1 time(s). Last edit at 04/06/2009 08:37PM by Jgunn.

Mmmveg, I don't have a dehydrator...but these delish looking crepes are making me think I need to remedy that!

I thought you were just an ace pie maker, but your crepes look absolutely amazing too! You have a great touch with food.

xx

Awwwwwwwwwwwwwwwwwwwwwwwwwwwwwwwww! you made my day!
thanks vegandiva!
i love love love my dehydrator!
my pic is way too big!

Oh I am so glad I just ordered a dehydrator! Thank you so much for all of these wonderful recipes.
Suzie

Hi mmmveg! That makes me hungry biiiiigtime. (justkidding!) I use this crepe recipe because its simple and not too costly.

[www.jesrestaurantequipment.com]