W3 2therawchef com the raw chef Crepes with Banana amp Lemon Filling
t herawchef .co m http://www.therawchef.com/course/desserts-homestudy/week-03/breakfast-brunch/crepes-with-banana-lemon-filling/ the raw chef | Crepes with Banana & Lemon Filling Module: Breakf ast & Brunch Video: Crepes with Marmalade & Strawberries Module: Breakf ast & Brunch Video: Crepes with Banana & Lemon Filling Module: Breakf ast & Brunch Video: Apple Strudel Module: Breakf ast & Brunch Video: Churros with Chocolate Sauce Module: Breakf ast & Brunch Video: Sweet Peach Ravioli with Lemon Cream Module: Breakf ast & Brunch Video: Waf f les Module: Breakf ast & Brunch Video: Pancakes Module: Breakf ast & Brunch Video: Shortbread Module: Breakf ast & Brunch Video: Granola Module: Breakf ast & Brunch Video: Russell s Breakf ast Desserts Homestudy CrÄ™pes with Banana & Lemon Makes 8 crÄ™pes CrÄ™pes ¾ cup f lax meal 1½ cups mango or banana f lesh 1½ cup chopped zucchini/yellow squash 2 teaspoons lemon juice 2 teaspoons vanilla 1 tablespoon Xylitol Pinch salt 1. Blend all ingredients in a high-speed blender until smooth. 2. Form into rounds on a non-stick dehydrator sheet. 3. Dehydrate at 105°F f or 7 hours. 4. Remove f rom the non-stick sheet and if not dry to the touch on both sides, return to the dehydrator f or 30 minutes on a mesh screen. Be sure not to overdehydrate so that the crepes remain pliable. Banana lemon cream 1 banana, sliced 1 cup soaked cashews ½ cup almond milk ź cup lemon juice 1D 8 teaspoon salt 1 tablespoon honey 1. Blend all ingredients except the sliced banana in a high-speed blender. 2. Transf er to a bowl and stir in the banana slices. Assembly Optional: chocolate sauce 1. Fold a crÄ™pe in half , then in half again to f orm a pocket . 2. Fill with the banana and lemon cream mixture, then top with the optional chocolate sauce.