By Chef: Amie Sue
Posted: May 7, 2015
These crepes can appeal to all ages… from kiddos who love to eat them like a fruit leather to adults who can stuff them full of wonderful ingredients. Start by slathering peanut butter on them and then rolling them into a tube. Oh so delicious.
For this dessert you can start off by spreading a thick layer of peanut butter on the crepe, followed with a heft dose of Coconut Whipped Cream and then layered in sliced strawberries. Umm, umm, good.
- Nut butter
- Coconut Whipped Cream
- Fresh Berries
- 5-6 ripe bananas
- Place bananas in a food processor or blender and blend until smooth.
- Pour the banana batter onto the teflex sheet that comes with the dehydrator. Spread about 1/8- inch thick. You can create any size circles that you want or one large sheet that can be cut into square shapes once dried.
- Dehydrate at 115 degrees (F) for 14 hours or less.
- Begin checking the bananas a few hours before to make sure they are formed, pliable, and solid in texture, but not letting the edges get crispy.
- Bananas don’t dried hard, they usually always remain pliable.
- Eat as is or create a wonderful crepe-like dessert that can be filled endless ingredients.
- Wrap the banana crepes individually with plastic wrap and store in a zip-lock bag. They can literally last up to a year.