Alright. So these are so crazy yummy. I inhaled all of them within minutes and it's a true miracle I was able to hold off until I got some semi-decent photographs. The crepes themselves taste like banana bread and if you roll them up they'd be a terrific, healthy, and addicting snack wherever you go. If you can control yourself and not eat them all before you leave your dwelling, that is. I'm giving you the benefit of the doubt here.

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

Advertisement
Advertisement

Ingredients

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
Advertisement

Preparation

To make the crepes:
  1. 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:
  1. 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.
Advertisement
Advertisement