The Recipe:

Get Raw With These Vegan Coconut Vanilla Crepes


By:  Ari  Bendersky  Abe's Market Contributor  August 2nd, 2013

If you're vegan or keep a raw diet, typical breakfast of omelets, pancakes — even chilaquiles — don't really fit into your diet. But these Coconut Vanilla Crepes by Rawtella will hit the mark and make you smile. Ready to dive in?

Coconut Vanilla Crepes with Rawtella Silk and Strawberries

Ingredients:

Crepe Base

  • 2 young coconuts (meat only)
  • 3 T coconut sugar
  • 1 tsp vanilla bean powder
  • 1 pinch sea salt
  • 1 pinch cinnamon powder (optional)

Topping
Instructions:

  1. Blend everything till fine and creamy. 
  2. Spread a thin round layer of the crepe batter on a non stick sheet. 
  3. Repeat this until the batter is finished. 
  4. Dehydrate at 105F for 5-7 hrs or until the crepe is pliable and dry enough. 
  5. Make sure not to over dry it or it will turn into a giant delicious crepe chip.
  6. Fill crepes with Rawtella Crunch and drizzle it with Rawtella Silk and crumbled freeze-dried strawberries



 

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Ari Bendersky

Abe's Market Contributor

Ari Bendersky Ari joined Abe's Market after years of covering music, lifestyle, wine and food for the New York Times, AP, Rolling Stone, Eater, Huff Post and more. He lives naturally by biking, hiking, green juicing and avoiding high-fructose corn syrup at all costs.

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