Wednesday, March 27, 2013

Raw Strawberry Kiwi Crepes

It is not yet acting like Spring, and yet I am craving summer.  I bought some kiwis last week, because they remind me of summer, and then I decided that I needed to make a dessert out of them, because they were so lovely.  I thought about making a tart, but then I decided that crepes sounded really good, so that is what they became.  

I even used the kiwis in the crepes themselves, which were a lovely green color before I dehydrated them, but they faded as they dried.  I was a little bummed, but I soon forgot about the crepes color as I assembled the rest of the dessert and anticipated tasting them!  
I filled them with strawberry lime cream, fresh strawberries and kiwi, then topped them off with more fruit and strawberry sauce.  They were honestly the most delicious crepes I have eaten, so summery, sweet and tart with the berries and kiwi, and a little decadent with the cream!  I need to experiment with more fruit crepes in the future.

Raw Strawberry Kiwi Crepes
Serves 2

Raw Crepes:
1 large ripe organic banana
2 medium organic kiwis
1 Tbsp lime juice
2 tsp agave nectar

Strawberry lime cream:
1  cup raw cashew pieces (preferably soaked overnight)
1/4 cup lime juice

1 Tbsp organic lime zest

1 cup fresh young coconut meat (or additional soaked cashews if not available)
1/4 cup raw coconut nectar, raw agave nectar or raw honey

1/4 tsp sea salt
2 teaspoon pure vanilla extract

1/4 cup raw coconut oil (warmed to liquid)
1/2 cup fresh organic strawberries
Strawberry sauce:
1/2 cup fresh organic strawberries, sliced
2 medjool dates

1 cup fresh organic strawberries
3 organic kiwis, sliced

To make crepes, combine all ingredients in a food processor and process until blended. Pour into 4 circles on a teflex lined dehydrator sheet, and spread thin. Dehydrate for about 8 hours or until no longer wet and tacky, but still pliable. Remove from dehydrator and set aside.
To make the strawberry cream, combine the cashews, lime juice, lime zest, coconut, coconut nectar, sea salt and vanilla in the food processor and process until smooth.  with the motor running, add the coconut oil and process another minute.  Add 1/2 cup strawberries and process until combined.  Remove to a bowl, place in the freezer and let sit there until firm as whipped cream (about 30-45 minutes depending on how warm the mixture got).  
For the sauce, combine the berries and dates in the food processor and process until smooth.  
Once the cream is ready, lay out the crepes, and place the cream down the center of each in a line, then top with some strawberries and kiwis.  Fold the sides up, then place on the serving plate, seam side down.  Top with strawberry sauce and remaining kiwis and strawberries


  1. Those are sooo cool looking! Such great colors and it looks incredibly delicious :)

    Happy Blogging!
    Happy Valley Chow

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  3. It says '1 cup fresh young coconut meat (or additional soaked cashews if not available)' If I'm using cashews do I use 1 cup? Thanks. Looks so good!

    1. Yes you do. You are so welcome :)!