Happy (belated) 4th!

This, my friends:

Is why I love July 4th in Manhattan. Period.

You guys didn’t really think I’d let the whole holiday weekend go by without posting a patriotic recipe, did you? Last year’s red, white and blue creation was this:

Berries and raw “whipped cream.” Translation: yum.

This year, I present you with my patriotically colored raw breakfast crepe:

raw vegan breakfast crepes

Instant classic!!

Since I’ve been having such tremendous fun coming up with new and improved raw or semi-raw breakfast ideas for you all, I thought I would try my hand at breakfast crepes. Not quite a pancake, yet a little more than a collard leaf, these guys make fancy presentation a cinch.

I’ll admit it, I have tremendous envy for those of you (ahem, Sarah, Tasha, Ricki, Jessica, Lindsay, Ange, Diana, etc.) who are skilled bakers, or those of you (Nelly, Averie, Bitt, Heathy, etc.) who are extraordinary raw “bakers.” I just can’t seem to develop much initiative or patience in this department! My mother resents this fact, and wastes no chance to ask me why I don’t bother making vegan pancakes, muffins, crepes, or waffles for her more often. I guess my annual batch of vegan blueberry pancakes on Mother’s Day each year just isn’t cutting it. Sad face.

Well Mama, this one’s for you. The recipe may not quite be able to match the thin, buttery, Parisian street crepes you so love, but between the raw banana crepe, the homemade (raw) strawberry jam, the BSS “cream,” and the fresh berries, it’s pretty darn close–and without the hassle of crepe pans and candy thermometers! I hope you’ll be as impressed with their tastiness as I was 🙂

Gena’s Raw Breakfast Crepes (makes 2 crepes, or 1-2 servings, depending on appetites)

For the crepes:

2 large or 3 small ripe bananas
1 teaspoon ground flax seed

1) Place the banananas and flax in a food processor. Process until the mix is a very smooth liquid.

2) Line two dehydrator sheets with teflex. Pour half of the liquid onto one of them and spread it with a spatula or inverted spatula.

You want to aim for it to be relatively thin (let’s say 1/8 inch). Smooth it into a circular shape; this can be messy, since you’ll make the edges pretty later on. Repeat with the other half of the banana mix on another sheet. Dehydrate at 115 degrees for 3 hours, or until the crepes are totally smooth to the touch (careful, if you check these before they’re ready, you’ll likely mess up the surface! Think of this as drying nail polish: don’t touch it till you’re pretty sure it’s hard enough.)

3) When the crepes are truly ready, remove them from the dehydrator, and very CAREFULLY peel the crepe from the teflex sheet. Trace a perfect circle on the crepe (I used the lid of a pot to do this), and then, using a very sharp paring knife, cut a neat circle out. What’s left will resemble this:

Thin, light, and sweet!

For the strawberry “jam” (NB: this technique was one of my favorite discoveries from my homegirl Sarma’s Raw Food, Real World. She’s a genius, that one!)

1 cup sliced strawberries

1) Place strawberries on mesh lined dehydrator sheets and dehydrate for six hours or so.

When they’re ready, they ought to be shrunken and dry, but clearly still a little plump inside.

2) Transfer strawberries to a food processor fitted with the “S” blade, and process till the mix resembles a messy, textured jam.

For the cream layer:

1 batch banana soft serve

For the filling:

1/2 cup berries of choice

To assemble, lay out a single crepe and top with 1-2 tbsp of the jam.

Over that, spread 1/3 cup banana soft serve.

Finally, top this with 1/2 cup fresh berries. Fold, and serve!

Isn’t it heavenly looking?

After you cut in, you’ll have a mess on your hands. But a tasty mess:

Obviously, these crepes are pretty much the same as homemade fruit leather, so you could absolutely serve them up plain. And they’re a bit more decadent than I tend to like for breakfast, but naturally, it isn’t hard to modify them to suit any sort of breakfast craving. You could cut the sweetness by using less jam or soft serve, or eliminating one or the other. You could also fill these with pudding; I intend to make a chocomole version very, very soon.

What else? How would you like to fill up a banana breakfast crepe? Throw out some ideas, and we’ll see if we can’t come up with more perfect breakfasts.

I hope you all have a nice day off planned. If you’re in NYC, hunker down with some AC and ice. It’s a scorcher out there!


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