Banana Crepes with Coconut Whipped Cream, Chocolate Fudge Sauce & Berries

Serves 4

These crepes are as mouth-watering as they look and, as far as sweet breakfasts go, deliciously guilt-free. If you want to impress someone, this should do the trick. This recipe makes more than four crepes, but you can always freeze the leftovers for later use. At which point, you’ll be stoked with yourself for making it so easy to enjoy an epic breakfast.

Banana crepes

4 bananas, peeled and chopped

220 g (7¾ oz/2 cups) linseed (flaxseed) meal

2 tablespoons coconut nectar

2 teaspoons ground cinnamon

125 ml (4 fl oz/½ cup) filtered alkaline water

To serve

1 batch Coconut whipped cream

1 banana, peeled and sliced

150 g (5½ oz/1 cup) sliced strawberries

125 g (4½ oz/1 cup) raspberries

1 batch Chocolate fudge sauce

• Place all the crepe ingredients, except the water, in a high-speed blender, placing the bananas in the bottom of the jug for easy blending. Blend on high-speed until smooth, adding the water as needed to reach a smooth consistency.
• Spread the mixture on dehydrator trays lined with non-stick sheets. Use a butter knife to score into four equal squares. Dehydrate at 40°C (105°F) for 4 hours. Flip the crepes over and score the other side, then dehydrate for another 2 hours, or until set but still pliable. (If you don’t have a dehydrator, place the mixture on baking trays lined with non-stick sheets and leave in the oven on its lowest setting, with the door slightly ajar, for 1 hour. Flip and dehydrate for a further 30 minutes, or until set but still pliable.)
• To serve, take four crepes and place 2 heaped tablespoons of coconut whipped cream in the middle of each, running diagonally from one corner to the other. Pop some sliced banana on top, then fold the corners over, to seal the crepes.
• Top with another dollop of coconut whipped cream, the berries and a drizzle of the chocolate fudge sauce.