Easter Choco-Banana-Berry Crepe

Show here: Raw Mom Club's Berry Crazy Cepes

A special day warrants a special menu. Though not totally nutritarian if you make the traditional cooked crepe shell, this celebration meal is sure to please with chocolate and bananas inside, berries outside.

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,
Hailey