Raw Homemade Strawberry Banana Crepes

By Chef: Amie Sue
Posted:  May 7, 2015


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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
  1. Place bananas in a food processor or blender and blend until smooth.
  2. 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.
  3. Dehydrate at 115 degrees (F) for 14 hours or less.
  4. 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.
  5. Bananas don’t dried hard, they usually always remain pliable.
  6. Eat as is or create a wonderful crepe-like dessert that can be filled endless ingredients.
  7. Wrap the banana crepes individually with plastic wrap and store in a zip-lock bag. They can literally last up to a year.