|Show here: Raw Mom Club's Berry Crazy Cepes|
For the Crepe Shell:You can try Raw Mom Club's version here or the traditional cooked type below:
1 c. all-purpose flour (or substitute part whole wheat, oat or rice flour)
1/4 tsp. baking powder
1/4 tsp. salt
1 1/4 c. non-dairy milk
1 egg or egg substitute
1 Tb. coconut oil
Beat ingredients until smooth. Pour 1/4 c. batter into a heated, non-stick skillet. Rotate skillet until a thin film of batter covers the entire skillet bottom. Cook on medium-low heat until edges curl and bottom browns. Flip and continue cooking until browned on the other side.
For the Filling:
1 c. almond or cashew butter
1/2 c. non-dairy milk
1 tsp. vanilla
3 Tb.cocoa powder
1 c. dates
Bananas, split into half lengthwise
Process the nut butter, milk, vanilla, cocoa and dates in a high-powered blender or food processor until smooth, adding more milk if too thick. Spread a little on each crepe, set a banana half on the chocolate sauce, and roll up the crepe. Top with raspberry sauce.
For the Raspberry Topping:
2 c. fresh or frozen raspberries
2/3 c. water
2 Tb. chia seeds
whole strawberries, raspberries, and/or blueberries
Process raspberries, water and chia seeds in food processor or blender until smooth. Add a little agave to sweeten if needed. Mix in additional whole berries. Spoon over crepes.
To your health and happiness,