A lovely indulgence either for breakfast or breakfast. Being French, crepes mean a big deal to me. This recipe is so simple it’s ridiculous and the result is delicious.
Everybody loves it, that’s a simple fact!
The cool thing is that you can play with the base, that is to say that you can use such different fruits as Kiwi, strawberries, raspberries, blueberries, mango, pineapple… But also with the filling : mashed fruits, fresh fruits, lemon/strawberry cashew cream…
1 cup of mashed fruit ( here Banana)
1/2 c of ground flax seeds
1/2 c of puried or spring water
1-2 of honey/maple or agave ( depending on how sweet are the fruits)
For the banana crepes I have added a pinch of cinnamon.
In a blender, mix all the ingredients until smooth.
On a lined Paraflexx sheet ( or parchenim paper), using a spatula spread the mixture evenly. You can spread the mixture onto a square or a circle or even make individual crepes…
Dehydrate for 3-4 hours at 104° until the crepes are dry, you can flip them at 30 minutes the end if you want, but it is not necessary.
Once they are dry, peel the crepes off, slice in four or roll cepending on how you spread them. You can keep them rolled in the fridge and wrapped in film for a week!
The filling was a mashed banana with maple syrup ( 1/2 T) and cinnamon (1/4 t) and fresh blueberries.
It is so yummy that my mouth is salivating writing this post
A bit of advice: let the crepe sets with the filling for 5 to 10 minutes it will even better…
It will definetely be on our week end menu!