Crepes - GooD4U Food Dehydrator Instruction Manual

3. Add the remaining ingredients to the bowl with the
sunflower seeds and blend well.
4. Remove from bowl and place on a non-stick sheet on
top of a mesh dehydrator screen.
5. Spread batter into a thin sheet about 1/8 inch thick.
6. Dehydrate at 105 degrees for 10-16 hours, depending
on degree of crispness desired. Flip crackers and peel
off non-stick sheet after 7-8 hours.

Crepes

Submitted by Alissa Cohen
My absolute favorite, hands down. You won't believe how
delicious they are, how easy they are to prepare, and how
beautiful they look served on a white plate surrounded by
whole
Strawberries!
Crepe Shells: 5-6 RIPE Bananas
Filling:
1 cup macadamia nuts
1 cup cashews
1 large lemon, juiced
4 teaspoons honey
2 teaspoons Bragg liquid amino
1 teaspoon vanilla
2 teaspoons water
Strawberry Sauce:
1 1/2 cups strawberries
1-2 tablespoons honey
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For Crepe Shells:
1. Place bananas in a food processor and blend until
smooth.
2. Remove from processor and spread about 1/8 inch thick
on to a non-stick sheets sheet on top of a dehydrator
screen.
3. Dehydrate for 14 hours or less. (Begin checking the ba-
nanas a few hours before to make sure they are formed,
pliable, and solid in texture, but not getting crispy.
4. Remove from dehydrator and slice into strips (about
4"x2").
For Filling:
1. Place filling ingredients in food processor, blend until
smooth.
For Strawberry Sauce:
1. Combine strawberries and honey in a food processor
and blend until smooth.
To Assemble:
1. Place scoops of filling on to banana fruit leather strips
and
Roll up.
2. Pour strawberry sauce over the rolled up crepes.
Note: It's important to let the crepes sit for at least a couple
of hours with the strawberry sauce on top. The sauce will
soften the fruit leather and make it "crepe like" instead of
hard and chewy. These are also great the next day!
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