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Raw Peach Crêpes with Vanilla Crème





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






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.


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