Raw vegetable crepesSunday 3 rd May 2015
This is a recipe to make raw vegetable crepes or pancakes without eggs. I have used a dehydrator machine to dry the batter. I have used some dates to make the batter stick together. The taste is lightly salted and sweet at the same time, it’s very tasty. You can make a lot of different recipes using different ingredients. The children will enjoy making their own crepes and parents will be very happy to see them eating vegetables!
gluten free, dairy free, egg free, sugar free, full GAPS diet, raw, vegan
Ingredients:4 dates pitted (without pits, better deglet nour)
200 gr raw vegetables (carrot, squash, zucchini, etc.)
others depending on desired taste: dry tomato, olives, pepper, eggplant, onion, sunflower seeds, pumpkin seeds, nuts, avocado, etc.
herbs and spices: oregano, basil, cumin, turmeric, ginger, etc.
InstructionsGrind dates until you get a smooth mass.
Grate vegetables and grind the other ingredients in small bits.
Mix all together.
Make a ball with your hands and spread the batter on a bakery sheet using your hands or a roller pin. You can put a bakery sheet over the batter in order to avoid sticking it to the roller pin.
Dry in the dehydrator machine or inside the oven about 60ºC during at least 2 hours, until you get a soft crepe.
Add the ingredients you want on the crepe and roll it, or eat it just like this.
Example 1: 200 gr zucchini, 5 dates deglet nour, 3 dry tomatoes, 20 gr pine nuts, 10 gr. sunflower seeds, pinch of salt
Example 2: 200 gr carrots, 5 dates deglet nour, 1/2 avocado, pinch of salt, oregano