Crepes

Cacao Crepes & Cashew Creme Fraiche



Russell James

The Raw Chef

For the crepes



2 medium (2 cups/250g/9oz) peeled courgette (zucchini)

1 1/2 cups (220g/8oz) mango flesh

1 tablespoon lemon juice

1 teaspoon vanilla extract

1/4 cup + 2 tablespoons agave nectar

1/2 cup flax meal*

1/2 cup cacao powder

Pinch salt



* Flax meal is flax seed that has been ground in a coffee grinder or blender, to produce a fine flour.



- Blend in a high-speed blender until smooth.



- Form 8 equal-sized circles of about 12cm on dehydrator sheets, being sure not to spread too thinly.



- Dehydrate at 105 degrees F for 4-5 hours or until you are able to remove them from the dehydrator sheets.



- Return to the dehydrator on the mesh trays for a further 2 hours. The crepes should be dry to the touch but still very soft and pliable.





For the crème fraiche



1 cup cashews, soaked 2 hours or more

1/2 cup water

1 teaspoon lemon juice

1/4 teaspoon probiotic powder*

1/4 teaspoon salt

1 teaspoon apple cider vinegar



* If you can’t buy powder just open up probiotic or acidophilus capsules and discard the capsule part.



- Blend all ingredients in a high-speed blender until smooth.



- Transfer to a small bowl, cover and leave to stand for 12 hours at room temperature.



- Stir and place in the fridge for another 24 hours and then it’s ready to use.





For the chocolate sauce



1/2 cup cashews

2 tablespoons cacao powder

1/4 cup water

1/4 cup agave

1/2 teaspoon vanilla extract

1/2 teaspoon lemon juice

Pinch salt



- Blend all ingredients in a high-speed blender.





To assemble



- Stir the berries in with the crème fraiche.



- Take one of the crepes and fold in half twice.



- Open up one of the crepes so it forms a cone and fill with some crème fraiche and berry mixture.



- Arrange 3 on a plate and drizzle with the chocolate sauce.





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