Serves 6
Crêpes
4 bananas
juice from 1 lemon
Place bananas in a food processor. Add lemon juice and process until liquid. Pour into 5″ rounds, spreading mixture if necessary. Dehydrate overnight at 115°F.
Cashew Vanilla Cream
1 c. cashews, soaked in water overnight, drained
pulp from two young coconuts
splash of Madagascar vanilla
Place cashews in high-speed blender. Blend on high. Add coconut and vanilla. Process until well blended. Refrigerate to thicken if needed.
To assemble: Spoon cream onto half of each crêpe. Top with berries; add more cream. Fold over.
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Comments: 7
I bet you could pre-make these. Than freeze them for later.