Sometimes you just need to treat yourself to something extra special. That’s not exactly what I had in mind when I made these probiotic crepes, but that is what I ended up being able to do after I made them. I love making batches of dehydrated breads, crackers, and wraps – it makes eating raw food more diverse, interesting, fun and filling!
Actually, how I came about making these crepes was that once again I had two bananas that were quickly getting to that over-ripe, time to make banana bread stage. It’s been happening often. I buy bananas for my little boy, and sometimes he loves them, sometimes he doesn’t – lately not so much. I did make one batch of banana bread, but I don’t eat it and I don’t want a lot of it in the house, so lately I’ve been freezing the over ripening bananas. At some point those frozen bananas will become smoothies or ice cream, but these most recent bananas had to become something a little more inventive, hence banana crepes. The probiotics come in to play because I know that eating probiotics along with the sweet stuff helps in predigesting and using the sugars before they can feed any yeasts or fungus that may be lingering in our system. Not to mention that I didn’t want the crepe wrappers to be overly sweet, and we all know dehydrated bananas are pure raw food candy!!!
Because I like staying lower on the glycemic index, and these wrappers were already sweeter than I tend to eat, I kept the filling on the sour-creamy (from home-made coconut yogurt), and slightly sweet (from fresh berries) side. Traditionally, crepes are made sweet or savory. Fillings for sweet crepes can be “nutella”, white or dark chocolate, sweet cheeses, fruits, nuts, syrups and creams. We could do all that raw vegan if we wanted to, but I tell ya – the low sweet, high probiotic version I made were just as satisfying and super nourishing all at the same time.
Here’s how I made the Crepes:
Probiotic Banana Crepes
by Chaya-Ryvka Diehl
makes 6-8 crepe wrappers
2 very ripe bananas
1/2 cup homemade coconut yogurt*
1/2 tsp. meyer lemon juice
1/4 tsp. meyer lemon zest
pinch high mineral sea salt
Process all ingredients in a food processor until smooth.
measure 1/4 cup servings and pour on a dehydrator tray fitted with a teflon sheet.
Use the base of your measuring cup or a soup spoon to smooth out the batter into the shape of a thin crepe, about 1/4 inch thick.
Dehydrate 4-6 hours at 105 degrees, and gently peel the crepe off the teflex sheet. Flip the crepe over and continue to dehydrate until dry to the touch.
Store the crepes in an airtight container in your pantry, cool and dark is best – for up to a week. For longer storage store in the fridge.
Fill with your favorite fruit, coconut yogurt, chocolate spread or anything your creative palate comes up with.
Enjoy, and let me know what your twist on it is!
* I will try and get a coconut yogurt recipe posted shortly. In the mean time, I’m sure you can find many great fresh coconut yogurt recipes floating around in the blogosphere or on youtube! 😉