Rawsome Crepes For Breakfast
Attributes: raw, vegan, dairy free and gluten free, flour free, best to make a double batch
4 Young Thai coconuts
2 ½ T raw sugar
2 tsp organic vanilla extract or 1 small piece vanilla pod
2 tsp white chia seeds
2 tsp flax seeds
Small pinch Himalayan salt
¼ C water
Directions: Blend all ingredients in a blender until smooth; pour batter into thin rounds on silicone sheets or parchment paper set upon sufficient number of dehydrator trays. Set dehydrator to 118 degree F. Dehydrate 7-8 hours, overnight is best. Serve with fruit, vegan cream & syrup. To keep extra crepes keep in a sealable bag or container to prevent drying out. Later crepes can be warmed on low in toaster oven 1 minute. Makes 6 crepes.
Optional: Chocolate syrup can be made by blending 1 banana with 1 tsp raw cacao powder & ½ tsp agave. Coconut cream can be made by mixing 1 c coconut milk with ½ tsp vanilla, 2 T agave, and ½ C heaping soaked, rinsed raw cashews. Chop fresh strawberries to fill crepes.
Tips: If making fresh coconut cream the extra coconut water is a natural refreshing electrolyte drink. Be sure the water is not pink; this is a sign that it is passed due. Semi-clear water to slightly yellow is perfect