GreenChef Jana - Recipes / Desserts
http://gliving.com/greenchef-jana-fresh-fruit-tart-with-chocolate-brownie-crust/
Recipes: (Scroll down for Recipes)
"Chocolate Crepes"
Crepe Recipe
http://www.adventuresinrawfood.com/fresh-fruit-crepes
The crepe itself is a take-off on a recipe originally gleaned from Alissa Cohen’s book.
Chef Alissa Cohen, Author "Living on Live Food"
www.AlissaCohen.com
Raw Crepes - Made with Banana
Very ripe bananas, approximately one per serving
1 tsp. vanilla
Filling - Fresh Fruit of Your Choice
Berries are really best as they are soft and lend themselves well to crepes - if you use another fruit make sure it is soft, and cut it up into whatever size pieces you want for your filling.
Crepe Directions:
Put the bananas in your food processor and puree along with the vanilla just until completely smooth. The puree will have the consistency of a thin pancake batter.
Line dehydrator shelves with
Teflex sheets, and pour two 6″ circles of puree into each sheet, making sure to leave some space between them. The puree will pour out much like pancake batter, and naturally assume the shape of a circle - pour it slowly and gently!
Dehydrate the crepes for about 14 hours or so. But be sure to start checking them after about 12 hours. You want the tops of them to be tacky to the touch - but almost “no longer tacky”. At this stage they are fairly solid, but still flexible. What you don’t want is for the crepes to get too dry, as they will get tough, hard or brittle.
At this point you can either carefully remove the crepes from the Teflex sheets and drape them over a rolling pin, or carefully roll the Teflex sheet into a wide tube with the crepe still on it, to achieve the same effect. The point is to let the crepe cool in a curved shape - this is in case you did dehydrate them a bit too long, so that you can still salvage them.
If you are not going to use the crepes immediately, cover them with plastic wrap to keep them from drying out.
To assemble the crepes, puree a bit of the fruit you are using. Place a crepe on each serving plate, and cover it with a thin layer of the puree (this will help keep it moist). Place a tablespoon or two of the fruit filling in the center of the crepe, roll the crepe up, and then place it seam-side-down on the plate.
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