A few weeks ago I had the most divine breakfast at a beautiful cafe in Perth called The little shop of plenty. They had raw banana crepes on the menu and I knew right away i had to taste them! They were nothing like traditional crepes but absolutely delicious in their own way. Since then, I have had them on my mind and when we had some over ripe bananas hanging around I knew the time was perfect. Plus, it was a Saturday night when I started so I couldn’t resist the thought of waking up to a slow Sunday morning with raw banana crepes!
I have flavoured the crepes with a little cinnamon as it always goes so perfectly well with banana and adds another dimension of sweetness. It’s also loaded with antioxidants and anti-innflamatory properties, so win win! We then filled the crepes with beautiful fresh figs and passionfruit from our garden, coconut cream, a little mint and some raw honeycomb my Dad collected from the bees. It was a sensational combination and I urge you to try it! Otherwise the crepes are delicious with whatever seasonal fruit is available or even almond butter and honey. Let you imagination run wild!
Notes about the recipe
You will need a dehydrator to make the crepes. I have a large sunbeam one which wasn’t too expensive and does the job well. The time will depend on your dehydrator settings but as stated in the recipe mine took 4.5 hours at 70 degrees celsius.
This isn’t your regular cope so don’t expect anything fluffy and light. Rather these are chewy in texture and really quite filling.
Raw banana crepes
- 4 ripe bananas, peeled
- 1 tsp ground cinnamon
- 1 tbs chia sees
- 1/4 C filtered water
- To serve: fresh figs, passionfruit, coconut cream, honey comb, mint and edible flowers. Feel free to use any seasonal fruit you have available.
- Place the bananas, cinnamon, chia and water in a high speed blender and pulse until very smooth and creamy.
- Pour 1/4 C onto a lined dehydrating tray and move the tray in a circular motion to evenly spread the mixture into a circle. Repeat until all the mixture is used.
- Dehydrate at 70 degrees celcius for 4.5 hours, or until dry and not sticky.
- Gently peel off the baking paper. The crepes will keep in an airtight container with paper between each one for up to 1 month.
- To serve slice the figs and scoop out the passionfruit pulp. Fill the crepes with the figs, passionfruit, a drizzle of coconut cream, a little honeycomb a few mint leave and edible flowers. Roll up and enjoy the beautiful fresh flavours!
Enjoy! Show me your crepes on Instagram @goodnessgraciouskitchen #goodnessgraciouskitchen