Man, these raw sweet crepes are so fucking healthy. I barely even know where to start. They’re also one of the most versatile recipes we’ve posted so far because you can basically put whatever you want inside of them. I mean, I wouldn’t make, like, a hot fudge sundae in one of these (though, if you want to that’s your prerogative, I guess, but you’re totally missing the point).
In all seriousness, though, you can basically do anything with this crepe as a base. Add strawberries, blueberries, blackberries, kiwis, whatever. The crepe is your oyster (maybe don’t add oysters).
Flaxseed is pretty rough on its own, but once you blend it, you’ll barely even notice it apart from its awesome, nutty flavor. It’s one of those things that people call a “superfood,” but I’m just going to tell you it’s full of omega-3 and fiber, and can help prevent cancer, heart disease, and diabetes.
As I’m sure you already know, bananas are full of potassium, K? Sorry – I couldn’t resist. (That was a joke, and honestly I don’t care if you didn’t get but yet I kinda do, or I wouldn’t be typing this. I have issues I need to deal with I guess.) They also keep you feeling full longer. Don’t forget that shredded coconut! Coconut sometimes gets a bad rap because people think it’s full of saturated fat. And I’m gonna be honest with you – it is. Thankfully, that’s not necessarily a bad thing, since recent research suggests that most of the saturated fats in coconut are actually MCTs (medium-chain triglycerides), which aren’t deposited in the body, but taken to the liver and used as fuel. So don’t feel guilty about a little bit of coconut – you’re not even really treating yourself!
Make sure you’re using sea salt instead of table salt in this recipe. The processing that goes into making table salt, strips it of its natural minerals, while sea salt is salt in its raw form, and that’s exactly what we’re looking for.
Don’t forget to season it with cinnamon and nutmeg! These spices will make it especially good as an autumn treat, and they can even help prevent cognitive decline and lower blood sugar levels.
The awesome thing about this recipe (aside from it being delicious) is that it’s so customizable, and you can base it off of your own personal tastes or nutritional needs.
Breakfast at any time of the day can be achieved with these delicious crepes. The fillings possibilities are endless!
Raw Sweet Crepes Recipe
½ C Flaxseed
¾ C Water
1 ripe banana
¼ cup Shredded Coconut
¼ tsp Cinnamon
¼ tsp Sea Salt
¼ tsp Nutmeg
- In a blender, blend the flax until its ground.
- Add the remaining ingredients and blend until smooth.
- Drop ¼ C of mixture onto dehydrator trays lined with Teflex sheets or other anti-stick sheets and smooth out with your hands, using wet hands, so it does not stick. Spread into round crepe shapes. Continue to do this until you use up all of the mixture.
- Dehydrate for 3-4 hours and then flip and remove the teflex. Continue to dehydrate for 30 minutes to an hour until they are no longer gooey.
- If you do not have a dehydrator, spread the crepes on parchment paper on a baking tray and place in oven on the lowest temperature for 20 minutes or so checking to make sure they don’t burn. Flip them over once you can remove them from the parchment and continue to heat them until they are no longer mushy.
- Fill them with your favorite fruit and enjoy!
Yield: 5 crepes
Freshness: 1 Month
This post was created with the help of Grammarly.