Banana Crepes

These are delicious wraps to serve for breakfast. Freshly sliced fruits and berries make a good garnish.

Serves 2

Ingredients

Banana Leathers:

4 cups sliced banana

1 tablespoon agave nectar

¹⁄₂ teaspoon vanilla extract

Coconut Cream:

1 cup young coconut meat

2 cups cashews

¹⁄₂ cup young coconut water

4 tablespoons agave nectar

¹⁄₂ teaspoon salt

Pulp from 1 vanilla bean

1 cup water (optional)

Strawberry Date Sauce:

2 cups strawberries

¹⁄₂ cup dried dates

Water for blending

1. For the Banana Leathers, place all the ingredients in a blender and purée until smooth. Spread the mixture onto dehydrator trays with nonstick sheets. Dehydrate at 145°F for 2 hours. Turn down the temperature to 115°F and dehydrate for 8 to 12 hours.
2. Allow the leathers to cool down, about 10–15 minutes. Peel them off the dehydrator tray, cut them into circles, and lay each banana leather flat on the plate.
3. For the Coconut Cream, blend all the ingredients in a blender until smooth. You may need to add in up to a cup of water in order to achieve a smooth texture.
4. For the Strawberry Date Sauce, blend all ingredients in a blender. Add just enough water to help it blend into a smooth sauce.
5. Spread a layer of coconut cream onto the banana leather.
6. Tightly roll up the banana leather like a crepe.
7. Drizzle the Strawberry Date Sauce over the crepes and garnish each with sliced strawberries.

Per Serving

Calories: 505

Fat: 32 g

Protein: 11 g

Sodium: 16 mg

Fiber: 7 g

Crepes

Crepes are the national dish of France where the recipe originated. This classic gourmet fare consists of a thin pancake rolled up with a filling of choice.