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Banana Breakfast Crepes
Fruit

Banana Breakfast Crepes

These simple, light and airy crepes are a great vehicle for your favorite fillings and toppings. Whip up cream or top with fresh strawberry jam. To achieve a perfect circular shape, once the crepe is fully dehydrated, use a pot lid to trace a circle and a sharp paring knife to slice it out.

  • Prep Time 10 minutes
  • Dehydrating Time 3 hours
  • Total Time 3hrs 10m

Nutrition

(per 1-oz serving): Calories: 48, Sodium: 1 mg, Dietary Fiber: 1.6 g, Total Fat: 2 g, Total Carbs: 6.6 g, Protein: 1.2 g.

Ingredients

  • 2 medium size ripe bananas
  • 1 tsp. groundflax seed
  • 1 tsp. almond meal
  • 1 tsp. almond milk
  • Dash of cinnamon

Instructions

  1. Place all ingredients in a food processor and blend into a liquid.
  2. Line 2 dehydrator sheets and pour mixture onto them. Liquid should only be about 1/8 inches (3 mm) in thickness. Spread with a spatula.
  3. Dehydrate at 46°C for 3 hours. Crepes should be totally smooth. Do not remove crepes early or they will not hold their shape. Cut into crepe-sized circles.

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