These raw crepes are made from bananas, flax meal, and vanilla powder and are filled with a deliciously sticky-sweet date caramel and apple filling. This recipe is super easy, doesn't require that many ingredients, and is made simple in a dehydrator. Dust some cinnamon and top and enjoy with a tall glass of almond milk.

Raw Crepes With Caramel Apple Filling [Vegan, Gluten-Free]



For the Crepes:

  • 4 large ripe bananas
  • 1/4 cup flax meal
  • 1 teaspoon vanilla powder

For the Caramel Apple Filling:

  • 1/2 cup pitted soft dates
  • 1 tablespoon nut butter
  • 1 apple, diced
  • 1/4 cup raisins
  • 1/2 teaspoon vanilla powder
  • 1/2  teaspoon cinnamon powder
  • A pinch of salt
  • Water or non-dairy milk, if needed


  1. Process all the crepe ingredients in a food processor until very smooth mixture is formed. Spread the mixture evenly on baking paper-lined dehydrator sheets. Ideally, you want to spread it relatively thin.
  2. Dehydrate at 115°F for 3 hours or until you can carefully peel the crepe off the paper. The crepe should still be pliable.
  3. Place dates, vanilla, cinnamon, and salt in the food processor. Blend until dates are broken down. Add liquid if needed and blend until a smooth caramel consistency. Add diced apple and raisins and pulse until mixed through.
  4. Once the crepes are done, spread the filling on top. Best served warm, straight from the dehydrator.