Raw Peach Crêpes with Vanilla Crème
Ingredients
Crêpes
1/2 zucchini
2 very ripe bananas
1 1/2 cups mango
1/2 cup flax meal
1 Tbs lemon juice
1 Tbs vanilla
3 Tbs coconut palm sugar
Vanilla Crème
1 1/2 cups cashews soaked for a couple hours
1/4 cup water
1 Tbs vanilla
3 Tbs melted coconut oil
3 Tbs maple syrup
Juice of 1/2 lime
1-2 peaches, pitted and skinned
1/4 tsp salt
cinnamon to taste
Peach Filling
Fresh peaches
Directions
Crêpes
Place all ingredients in a high-speed blender and blend until smooth. Form 8 equal-sized crepes of about 5-6" on dehydrator sheets. Dehydrate at 115 for 4-5 hours or until you are able to remove them from the dehydrator sheets. Return to dehydrator on mesh trays for a further 2 hours. Crepes should be dry to the touch but still soft and pliable.
Vanilla Crème
Combine all ingredients in high-speed blender and purée until smooth.
Peach Filling
Pit, peel, and chop peaches. Combine with vanilla crème and serve with crepes.