These crepes have nothing of the crepe but the shape: no flour, no egg, no frying pan. Two large very ripe bananas, a teaspoon of ground flaxseeds, and the dehydrator does the rest in three hours. The result is supple, tender and solid enough to be folded around a filling. Here, a no-cook strawberry jam and an instant banana ice cream turn the whole thing into a weekend brunch.
Raw banana and berry breakfast crepes
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Ingredients
For the crepes
- 2 large very ripe bananas (or 3 small ones)
- 1 teaspoon ground flaxseeds
For the strawberry jam
- 165 g sliced strawberries
For the filling
- 1 portion of instant banana ice cream (blended frozen bananas)
- 80 g berries of your choice
Method
- Blend the bananas with the ground flaxseeds, until you have a perfectly smooth liquid.
- Line two dehydrator trays with non-stick sheets. Pour half the mixture onto each one and spread it thinly, to about 3 mm, with a spatula, forming an even circle.
- Dehydrate at 46 °C for about 3 hours, until the surface is smooth to the touch. Avoid checking too early, as you would mark the still soft surface.
- Gently peel the crepes off the non-stick sheet, then trim them into a neat circle with a well sharpened knife.
- For the jam, spread the sliced strawberries on a mesh dehydrator sheet and let them dry for about 6 hours: they should have shrunk, but still be tender in the middle.
- Then blend the dried strawberries in the food processor, until you have the texture of a rustic jam.
- To serve, lay out a crepe, top it with 1 to 2 tablespoons of jam, then with about 80 ml of instant banana ice cream and finally the fresh berries. Fold it over and serve straight away.
Tip
For the instant banana ice cream, simply blend frozen banana slices, on their own or with a splash of plant milk, until you have the texture of soft-serve. Make the crepes the day before: once dry, they keep for several days in an airtight box, and all that is left to do is fill them when you serve. If your bananas are not ripe enough, the batter will stay sticky and take longer to dry: wait until the skin is well speckled.
For perfect ice cream every time: with the Ninja CREAMi Deluxe ice cream maker, there is no more stirring every hour or keeping an eye on the freezer. You freeze the mixture in its tub, choose the programme (ice cream, sorbet, gelato or granita), and within a few minutes the machine gives you a creamy, smooth texture with no ice crystals. It is the appliance we adopted this summer for our plant-based ice creams.
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FAQ: your questions about raw banana crepes
How do you make a crepe batter with bananas?
In its raw version, the batter comes down to two ingredients: very ripe bananas and a teaspoon of ground flaxseeds, which give the hold. Blend until you have a perfectly smooth liquid, with no lumps, then spread it to about 3 mm on a non-stick sheet. Allow 2 large bananas for two crepes the size of a plate. The more even the layer, the more even the drying.
How do you dehydrate bananas?
It all depends on the result you want. For these crepes, the banana is first blended, then spread in a thin layer and dried for 3 hours at 46 °C, until the surface no longer sticks to your finger. For chips, cut slices of 3 to 5 mm instead and allow 8 to 12 hours at the same temperature. In both cases, a low temperature preserves suppleness and stops the edges from breaking.
How do you make strawberry jam without cooking?
The method used here goes through the dehydrator: 165 g of sliced strawberries dry for about 6 hours on a mesh sheet, then go into the food processor. The water evaporates gently, the fruit sugar concentrates, and you get a thick paste with no saucepan and no added sugar. Another option is to crush the strawberries and mix them with chia seeds, which set into a gel in about thirty minutes in the fridge. These raw jams only keep for a few days in the fridge.
How do you stop strawberry jam from being runny?
The strawberry is a very watery fruit, low in pectin, hence jams that stay loose. Without cooking, the most effective approach is to remove some of the water beforehand, as here by drying the strawberries in the dehydrator before blending them. You can also add a teaspoon of chia seeds or ground flaxseeds per 165 g of fruit, then wait thirty minutes. Finally, always drain thawed strawberries before using them.
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