How do I make these crepes raw and gluten-free?

The crepes are made raw and gluten-free by blending bananas, cinnamon, and coconut milk, then dehydrating them at 115 degrees or 'baking' in an oven at its lowest temperature.

What if I don't have a dehydrator for the crepes?

If you don't have a dehydrator, you can use your oven at its lowest temperature to achieve the same non-sticky, pliable crepe texture.

How can I tell when the banana crepes are ready?

The crepes are ready when they no longer stick to your finger and you can press on them without any dough breaking off or sticking to your finger.

How is the berry ice cream prepared for this recipe?

The berry ice cream is simply made by blending peeled frozen bananas with fresh berries until smooth and creamy.

What are the best ways to serve and garnish these crepes?

Spread the blended berry ice cream inside the crepes, add chopped fresh mango and berries, then decorate with a sprinkle of cinnamon and fresh mint leaves.

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Banana Cinnamon Crepes With Berry Ice Cream and Mango
[Vegan, Raw, Gluten-Free]

EE By: Emily von Euw

Author Bio

Emily von Euw is the creator of the award-winning recipe blog, This Rawsome Vegan Life,... Read More

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Plated raw banana cinnamon crepes filled with vibrant berry ice cream and fresh mango chunks, garnished with mint leaves and a sprinkle of cinnamon.

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Banana Cinnamon Crepes With Berry Ice Cream and Mango [Vegan, Raw, Gluten-Free]

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Ingredients You Need for Banana Cinnamon Crepes With Berry Ice Cream and Mango [Vegan, Raw, Gluten-Free]

Crepes:

4 peeled bananas
1 teaspoon cinnamon powder
1/4 cup coconut milk

Ice cream:

3 peeled frozen bananas
1/4 cup berries

Fruit:

1 cup berries
2 mangoes

Garnish:

Fresh mint leaves
Cinnamon

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How to Prepare Banana Cinnamon Crepes With Berry Ice Cream and Mango [Vegan, Raw, Gluten-Free]

To make the crepes:

Blend the bananas with the cinnamon and coconut mylk until smooth. Pour into thin circles on parchment paper lined dehydrator trays (I used a 1/4 cup of batter per crepe), or baking pans, and "bake" in your dehydrator at 115 degrees for 3 1/2 hours or in your oven at its lowest temperature. The end result you want is crepes that don't stick on your finger and when you press on them. I tested mine throughout the "baking" process; for awhile the batter was still liquidy and my finger would just move it around, then it started getting more solid but when I poked it a little dough would stick to my finger and break off from the crepes, then finally I was able to press on the crepes and my finger came away clean. At this point, take them away from the heat and let them cool for 20-30 minutes. Gently pull them away from the parchment paper and there you go!

To make the ice cream:

Blend the bananas and berries until smooth. Spread this inside your crepes, along with the chopped fresh mango and berries, and decorate with cinnamon and mint leaves.