Recipe: Banana Crepes with Berry and Cream Filling

I made these for a friend of mine who has cancer. She's on an all raw diet and feels a bit lost as to what else she can be eating besides plain fruits and vegetables.

She told me she felt like she was cheating - it was so good. Whether one is on an all raw diet or not - these are still incredible!

The crepes are basically just banana fruit roll ups - which are such a great idea as to how to go about using ripened bananas.

(Banana fruit roll ups, in and of themselves, are a great idea as an addition to any healthy snack stash.)

These crepes are so easy to prepare and make an incredibly delicious, nutritious, filling and quick breakfast.

Here's the recipe:

Banana Crepes with Berry and Cream Filling

(The crepes need to be made the day/night before.)

Banana Crepes:

(makes 10-12 crepes)

8 bananas

juice from two lemons

1. Place bananas in food processor or blender. Add lemon juice and process until liquid.

2. Lightly grease dehydrator sheets with coconut oil.

3. Pour banana mixture onto sheet keeping it fairly thick.

4. Allow to dry at 105° for 6-8 hours or until done. (Try to keep from over drying them.)

5. Cut them to the shape/size you desire.

Cream Filling:

Here are a few different options for the cream:

Coconut Cream:

(Skim the cream off the top of canned coconut milk. We like the Thai brand the best.)

Yogurt

Cashew Vanilla Cream:

Pulp from one young coconut

1/2 cup cashews, soaked overnight

1/2 tsp vanilla

1/2 Tbsp of honey (optional)

Process ingredients in blender until well blended. Refrigerate to thicken if needed.

* * *

Spoon the cream all over the top of a crepe. Place berries/fruit of your choice on half of the crepe and fold over. (Our favorite berry mix for these crepes are chopped strawberries and whole blueberries.)

More cream and berries can be added to the top of the folded crepe. To add crunch to the crepe try adding some nuts, seeds or coconut flakes.

We love this - it's such a refreshing and filling breakfast!