These crepes contain no added fat at all: fruit, nothing but fruit. Four bananas, a teaspoon of cinnamon and a splash of coconut milk are enough to make a batter that the dehydrator turns into supple discs, with a taste surprisingly close to banana bread. Folded, they slip into a bag and make a very practical snack for the day. Filled with an instant berry ice cream and fresh mango, they become a colourful dessert.
Raw banana and cinnamon crepes with berry ice cream and mango
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Ingredients
For the crepes
- 4 peeled bananas
- 1 teaspoon ground cinnamon
- 60 ml coconut milk
For the ice cream
- 3 peeled and frozen bananas
- 40 g berries
For the fruit filling
- 165 g berries
- 2 mangoes
For decoration
- A few fresh mint leaves
- 1 pinch of cinnamon
Method
- For the crepes, blend the bananas with the cinnamon and the coconut milk, until the texture is perfectly smooth.
- Pour the mixture into thin circles, about 60 ml of batter per crepe, onto dehydrator trays lined with baking parchment.
- Dry in the dehydrator at 46 °C for about 3 hours 30. The crepe is ready when it no longer sticks to your finger under light pressure.
- Take out the trays and let them cool for 20 to 30 minutes before gently peeling the crepes off the parchment.
- For the ice cream, blend the frozen bananas with the berries, until the texture is creamy.
- Cut the mangoes into pieces. Fill the inside of the crepes with ice cream, mango and berries, then decorate with a pinch of cinnamon and a few mint leaves.
Tip
Test the drying by gently pressing the centre of the crepe: if it still sticks to your finger, carry on. Once ready, it comes cleanly off the parchment without tearing. Make plenty: these crepes keep for several days in an airtight box and are filled at the last moment. If your frozen bananas have just come out of the freezer, leave them five minutes at room temperature before blending them, your blender will thank you.
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 and cinnamon crepes
How do you make banana crepes easily?
The simplest version needs only three ingredients: 4 bananas, 1 teaspoon of cinnamon and 60 ml of coconut milk, blended until the batter is smooth. You then pour about 60 ml of batter per crepe onto baking parchment, spreading it into an even circle. The dehydrator takes care of the rest, at 46 °C, with no watching and no turning. Choose very ripe bananas: they bring all the sweetness of the recipe.
How long does it take to dehydrate banana?
Allow about 3 hours 30 at 46 °C for these crepes spread in a thin layer. The time varies with the thickness, the humidity of the room and the model of the appliance, which is why it is better to check by touch than by the clock. The crepe is ready when it no longer sticks to your finger and comes off without tearing. For whole slices, allow 8 to 12 hours instead.
How do you make a homemade sorbet with no sugar?
The simplest way is to start from fruit that is already sweet and frozen, then blend it with nothing added. Here, 3 frozen bananas and 40 g of berries give a creamy ice cream in a few minutes in the food processor. Banana is particularly well suited: its dense texture avoids the crystals you get with more watery fruit. If the mixture struggles to turn, add one tablespoon of plant milk, no more.
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