raw french crêpes with vanilla cream cheese : gluten-free and vegan

Hello my sweet friends!

I’m so excited about this next recipe I’m sharing because it is for the most delicious and natural crêpes in the world! These gluten-free and vegan crêpes are super healthy made with only 3 natural ingredients – that you probably would not even believe;)

The crêpes alone are loaded with vitamins such as potassium and vitamin C as well as healthy Omega 3, fibre and protein. Chances are you probably cheated and scrolled down to see those amazing ingredients by now…. aren’t they great?? ;)

The secret of turning these ingredients into crepes is to use a dehydrator. I do hope you have one! If not an oven can be used, see notes at the end of this post.

RAW FRENCH CRÊPES with vanilla cream cheese

{ raw crêpes with vegan filling }
{ vegan, grain-free, dairy-free, no-bake, high in protein recipe }

Raw Crêpes Recipe :

Ingredients :

• 4 ripe bananas
• 1 tsp ground flax seeds
• 1/2 fresh juiced lemon

Directions :

Blend your bananas and flax seeds in a food processor, or in a bowl with a hand-held blender (the latter is my preference for smaller clean up). Add lemon juice and process until liquid. Pour into 5″ rounds. These should be about 1/8″ thick so spread mixture with the back of a spoon if necessary. Dehydrate overnight at 115. It’s best to start them just before going to bed so you’ll have them ready for the morning. (6-8 hrs) You don’t want to over dry them. You want them to be flexible. Makes 8 – 5″ rounds or 4 large ones for a crêpe-hungry smaller crowd!

Vegan Vanilla Cream Cheese Filling Recipe:

Ingredients :

• 1/2 package of firm organic tofu
• 1/2 cup of vanilla soy yogourt
• 1/4 cup almond milk (added slowly)
• 2-4 tbsp natural vanilla sugar
• 2 tbsp agave nectar
• 1/2 tsp almond extract
• pinch of cinnamon

Directions :

In a food processor (or in a bowl with an immersion blender), mix all the ingredients to a fine-textured paste adding little of the milk at a time, so your cream cheese is not too runny. Adjust the sweetness as desired by adding more agave nectar or vanilla sugar. (Do note that the crepes alone are also quite sweet so you don’t want this too sweet). Serve with a light drizzle of agave nectar, fresh strawberries and slivered almonds on top! Bon Appétit!

For small kiddos, you’ll need to cut the crepes into smaller bite size pieces ~ mine loved the sweetness of them ~ I loved the healthy protein and vitamin-rich breakfast we served up!

I’m thrilled with my dehydrator. My husband actually got it for me for Valentine’s Day this year and it’s been a lot of fun trying out different recipes in the ‘raw’! For a long time though, I wished I didn’t display my love of small appliances early on in our relationship…. but this one – this one was a fabulous gift – one of my absolute favourites – diamonds can wait! ;P

Don’t have a dehydrator? You can use silicone cookie baking sheets, pour out your mixture into circles. And bake at the lowest setting in your oven over night. You can also keep the door slightly opened on top to make sure they don’t dry out too much. You can certainly play around with this idea and see what happens – they say it also works (although they may not be technically ‘raw’) – I must say I have not tried it myself, but will do and I’ll update you on what happened if I use the regular oven.

Oh I can’t wait to make these again…. I think that raw crêpes will beat waffles and pancakes in our house! Or will they? Can I just have both? ;P

What’s your favourite special-occasion breakfast of choice?