Raw Banana Crepe Rolls
Raw Banana Crepe Rolls
Prep
25mins
Total
8hrs
Servings
3
Ingredients
6
Level
Med
Prep
25mins
Total
8hrs
Servings
3
Ingredients
6
Level
Med
Recipe by:Monica Tarba
Raw Banana Crepe Rolls
Prep:25minsTotal:8hrsServes:3
Ingredients
Banana Crepes
Filling
  • 2-3pearscut in small cubes
Directions
Banana Crepes
  1. Blend all ingredients in a blender for about 30 seconds or until well combined. Divide the “banana dough” in half and spread evenly across 2 dehydrator sheets forming a thin layer. Dehydrate at 40 °C for about 8 h. Your crepes should come off the sheet easily.
Topping
  1. Wash & cut the strawberries and add them to a frying pan together with the coconut sugar. Cook for about 10 minutes while stirring until a lovely delicious marmalade texture is achieved. The longer you cook the thicker will be your marmalade, so adjust texture as desired and set aside with other ingredients for assembly.
  2. Form your banana crepe rolls with the pear filling inside and use all toppings to decorate your dish as desired. Enjoy!
Ingredients
Banana Crepes
Filling
  • 2-3pearscut in small cubes
Directions
Banana Crepes
  1. Blend all ingredients in a blender for about 30 seconds or until well combined. Divide the “banana dough” in half and spread evenly across 2 dehydrator sheets forming a thin layer. Dehydrate at 40 °C for about 8 h. Your crepes should come off the sheet easily.
Topping
  1. Wash & cut the strawberries and add them to a frying pan together with the coconut sugar. Cook for about 10 minutes while stirring until a lovely delicious marmalade texture is achieved. The longer you cook the thicker will be your marmalade, so adjust texture as desired and set aside with other ingredients for assembly.
  2. Form your banana crepe rolls with the pear filling inside and use all toppings to decorate your dish as desired. Enjoy!
Directions
Banana Crepes
  1. Blend all ingredients in a blender for about 30 seconds or until well combined. Divide the “banana dough” in half and spread evenly across 2 dehydrator sheets forming a thin layer. Dehydrate at 40 °C for about 8 h. Your crepes should come off the sheet easily.
Topping
  1. Wash & cut the strawberries and add them to a frying pan together with the coconut sugar. Cook for about 10 minutes while stirring until a lovely delicious marmalade texture is achieved. The longer you cook the thicker will be your marmalade, so adjust texture as desired and set aside with other ingredients for assembly.
  2. Form your banana crepe rolls with the pear filling inside and use all toppings to decorate your dish as desired. Enjoy!
Notes

For the banana crepes you need a dehydrator and the teflex sheets.

Monica Tarba

Chef: 

Hi i'm Monica! 🙂 I’m a passionate vegan chef and raw food lover. About 4 years ago I decided to adapt to a plant-based lifestyle, which changed my life completely and I cannot imagine being more happy than now!