Well, we made it a week with nothing but raw, simple foods! It really hasn't been that hard and both Kristy and I will continue for the rest of the month. We will continue to share recipes that are easy, simple, and fits our guidelines for this month. Today's recipe is a winner in my books! I've been trying crepes for a long time but never really liked any of the recipes I have tried. So this week, I decided to try and create something where the texture wasn't like fruit leather, a little more pliable; yet very tasty. The secret was adding in chia gel and psyllium husks. If you've been following us for very long, you know by now how I love using both of these ingredients in raw foods. For the filling, we used a vanilla cream and raspberry sauce topped with some blueberries. The other day I actually tried a spinach dip for my filling and found it quite tasty. I wasn't too turned off by having something sweet and savory at the same time. So, experiment with different fillings.

Crepes: (Makes 6 crepes)

2 large ripe bananas

1 pear, cored and peeled

1/4c mixed berries

1t ground flax

1t vanilla

2T psyllium husks

1/4c chia gel or 2t chia mixed with 1/4 cup water. Let sit until it turns to gel

Mix all ingredients in a blender until smooth. Transfer to mixing bowl. Form your crepes on a mesh dehydrator sheet fitted with parchment paper or a silicone mat. You want them to be thin. We used a circle mold that works like a charm. You can check it out by clicking on the image below. I absolutely love this mold for making crepes and pancakes.

Put trays in the dehydrator at 11`5 degrees for about three hours or until it is pliable enough to take off of the parchment paper or silicone mat. If they are not quite done yet, put them on the mesh tray and dehydrate for another 30 minutes or so. I'd check them pretty closely so they don't get too done. Ours were done in about three hours. Now you are ready to fill them.


Vanilla Cream (Adapted from Getting Raw)

1 1/2 cups cashews (soaked for 2 hours or more) If you have a Vitamix and don't have time to soak, you won't have any problems with smoothness.

1/2 cup water

3T melted coconut oil

3-4T date syrup (Click on "date syrup" for the recipe)

1T vanilla (I actually added another teaspoon with the tablespoon)

1/4t nutmeg

1/4t sea salt

juice of 1/4 lemon

Blend all ingredients in a high speed blender until smooth and creamy. We used this sauce in our recipe for next week and like Kristy said in the video, this would be great as a fruit dip or a sauce in a fruit salad.

Raspberry Sauce:

1c raspberries

3T date syrup

1t vanilla

2T chia seeds

Blend raspberries, date syrup and vanilla in blender until smooth. Transfer to a bowl and add in chia seeds. Let sit for several minutes. (We will be using this sauce in our next week's video also).


Fill crepe with a layer of the vanilla cream, Next, add your raspberry sauce and we put some blueberries on top of that. Roll up and enjoy. Delicious!

Here's a link to the pancake mold if you want to check it out: Remember, if you click on links from our web site to Amazon and purchase products, it helps support our site! Thanks so much.

6 inch pancake mold