Mother’s Day ‘Breakfast in Bed’ Banana Crepes
These guilt-free banana crepes with seasonal stewed fruit & cashew cream are so delicious they’ll have your mum licking her plate!
Serves 4-6.
Ingredients for the crepes:
- The flesh from 2-3 young coconuts
- 1T yacon syrup
- A pinch of salt
- 1/2 banana
Method:
Blend all ingredients in a high speed blender, adding coconut water slowly, you want the mixture to be like a thick cream, not too thin. Blend until smooth. Using a ring mould and a paraflexx lined dehydrator tray, pour mix into mould to create pikelets. You want the thickness to be less than about 3mm. Dehydrate 105°F, check every few hours. When tops dry, flip and continue to dehydrate. All up approx 12 hours, until it is still pliable, so don’t over do it. Will keep forever in the fridge. Makes approx 20 mini crepes.
Ingredients for stewed fruit:
- 1C mixed frozen berries
Method:
Defrost berries. Place in a bowl. Warm in dehydrator at 105°F.
Ingredients for strawberry sauce:
- 1C strawberries, blended with juice of half a lime and a pinch of salt. Set aside.
Method:
Defrost berries. Place in a bowl. Warm in dehydrator at 105°F.
Ingredients for cashew cream:
- 1C cashews soaked 2 hours
- 4T coconut oil
- 1/2 – 1C filtered water
- 1T vanilla extract
- Zest & juice of 1 lime
- A pinch himalayan crystal salt
- 3 drops stevia
- 2T maple syrup
Method:
Blend all ingredients, adding water slowly together so you get a thick cream. Store in fridge.
To assemble:
Place a crepe on a plate. Spread cashew cream in middle, top with warm stewed fruit, optional add a sprig of mint, and roll up by wetting edge of crepe. Serve with strawberry sauce.
Enjoy! 
