Raw Recipes

Berries and Cream Crepes

Gregg Carroll - Friday, January 06, 2012
CREPES
4 bananas
1 tablespoon lemon juice
½ teaspoon cinnamon *
CREAM
2 cups cashews, soaked 2 hours *
½ cup water
¼ cup agave nectar
½ vanilla bean, scraped
RASPBERRY SAUCE
2 cups fresh or frozen raspberries, thawed
2 tablespoons agave nectar *
ADDITIONAL FILLING
2 cups quartered strawberries
2 cups blueberries

Crepes:

1. Pace all ingredients in a food processor and blend until smooth.

2. Pour batter 1/3 a cup at a time onto a nonstick dehydrator sheet.

3. Use a small offset spatula to form into 6-inch disks. Makes about 6 to 8 crepes.

4. Dry at 110deg F for 6 hours or until dry but still pliable.

5. No need to transfer to a mesh screen as long as you can peel the crepes from the nonstick sheet without sticking.


Cream:

1. Process the cashews, water, agave nectar, and vanilla in a high-power blender until smooth. Add more water if too thick, 1 tablespoon at a time.

2. Chill at least 2 hours to firm.


Sauce: Place all ingredients in a food processor and blend until smooth.


Additional Filling: To assemble, spread cream in the center of each crepe. Add fruit and fold sides toward center, like a cannoli. Drizzle the raspberry sauce over the crepes. Top with additional fruit and serve.


Stored separately, crepes and cream will keep for one week in the refrigerator.


* Suggested Blue Mountain Organics Products:

Love Raw Foods Cinnamon Powder

Better Than Roasted Cashews

Agave Bear


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