Cooking Raw Recipes

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Apple Ginger Crepe


Batter

Ingredients:

  • 1 medium zucchini
  • Meat from 1 baby young coconut meat
  • 1 banana
  • Juice from ½ lime
  • Agave - optional
  • ½ C ground flaxseed
  • Pinch, sea salt

Instructions:

Chop zucchini and put in blender with all other ingredients. Blend to thin batter consistency. Place parchment paper over dehydrator rack, spread batter into crepe shapes and dehydrate for 8-9 hours, first hour at about 145 degrees, rest of the time at about 110 degrees.


Marinade

Ingredients:

  • Meat from 1 baby young coconut
  • ½ C chia seeds
  • Juice ½ lime
  • ½ C Apple Cider
  • 3-4 pitted dates
  • ½ t nutmeg
  • ½ t agave
  • Cinnamon to taste
  • Ginger to please your palate
  • sea salt to taste

Instructions:

Blend all ingredients to thick consistency.


Filling

Ingredients:

  • 2 sliced granny smith apples
  • 1 sliced gala apple

Instructions:

Coat “filling apples” with marinade. Spread on dehydrator rack and dehydrate for about 2 hours at 105 degrees.

Using coated, dehydrated apples, we’ll make fleur de pomme (open face) crepes, and Crepes Caroline, stack of 3-4 small crepes sandwiched with agave, strawberry and raspberry in sauce.


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