Raw Probiotic Crepes

Probiotic Crepes

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

Ingredients:

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

Method:

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!  😉

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3 Responses

  1. Marilyn

    I love raw desserts and I am so lucky to have had the opportunity to meet you at the raw living expo Chaya-Ryvka!
    I wish and beg you to come to Los Angeles to teach some raw cooking classes! I got inspired by raw food through attending raw classes at wholefoods by the grove and all the recipes I learned are so very helpful…
    The cherry on the cake would be you teaching raw desserts, I would rearrange my schedule to take a class with you!!

    blessings

  2. Marilyn

    I feel very lucky to have had the opportunity to meet you at the raw living expo Chaya-Ryvka, You are awesome!

    I WOULD LIKE TO ASK YOU IF YOU WOULD PLEASE COME BACK TO LOS ANGELES SOON AND TEACH YOUR DESSERTS

    My inspiration into raw food started from attending raw food classes at wholefoods market by the grove, the recipes have been very helpful.
    The cherry on the cake would be a class that you teach, I would take a day off even to get a class with you

    thank you so much

    -blessing

    MARILYN
    P.S: I was also wondering how you make coconut sugar, can you tell me what to buy exactly for that?

  3. Hi Marilyn,

    I’m so glad to have met you and that you have found your way into the wide wide world of Raw Food! I will definitely come to teach classes in L.A. at some point – it may be off a few months (3-6). If you haven’t already please sign up for my newsletter so you will be notified: http://bit.ly/1pwc6e9 of any upcoming classes or events. Regarding the coconut sugar – I used coconut sugar crystals and you can purchase those at any health food store or at least most and definitely Whole Foods. Thanks for stopping by and I look forward to meeting again soon!

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