Equipment
- Dehydrator
- Food Processor
Ingredients
Crêpe Shells
- 5-6 ripe bananas
Filling
- 1 c. each macadamia nuts & cashews
- 4 tsps honey
- 2 tsps Bragg Liquid Aminos
- 1 tsp vanilla
- 2 tsps water
Strawberry Sauce
- 1 ½ cups strawberries
- 1-2 tablespoons honey
Instructions
Crêpe Shells
- Blend ripe bananas in food processor until smooth.
- Pour blended bananas on Teflex sheet on top of dehydrator screen about 1/8 inch thick.
- Dehydrate at 105 degrees for about 14 hours (or less). Check at about 10 hours into the dehydration time. The shells should be formed, pliable, and solid in texture but not getting crispy.
- Remove from dehydrator when done and slice into strips (about 4"x2").
Filling
- Place filling ingredients in a food processor and blend until smooth.
Strawberry Sauce
- Combing strawberries and honey in food processor and blend until smooth.
Assembly
- Pour strawberry sauce onto plate in a thin layer to cover bottom of platter.
- Place scoops of filling onto banana shell strips and roll up. Leave enough room between the crêpes so that they aren't touching.
- Pour strawberry sauce over the rolled up crêpes.
Recipe Hint
- Make sure your bananas are not overly ripe so that they aren't too soupy
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