Berry Breakfast Crêpes with Banana Cream Filling


Total Time:

Prep to Finish: 3 hours 15 minutes (includes 3 hours dehydrating time)


  • 1 Ingredients
  • For the Crêpes
  • For the Strawberry Jam
  • 2 large or 3 small ripe bananas, sliced
  • 200g fresh strawberries, sliced
  • 1 tsp. ground flax seeds
  • 175g fresh mixed berries of choice

For the Cream Filling :

2-3 bananas, peeled, cut into chunks and frozen


Prepare the Crêpes:

In a food processor, combine the sliced banana and the ground flax seeds. Process until the mixture forms a smooth liquid. Pour half of the crêpe batter onto a non-stick dehydrator sheet and spread it out with a spatula until it is approximately 1/ 8-inch-thick/ 0.5cm-thick and form the shape of a circle – it doesn’t have to be a perfect circle, you can fix the edges later.

Repeat with the remaining half of the batter on second non-stick dehydrator sheet. Dehydrate at 115 ° F/ 50 ° C 3 hours, or until the crêpes are completely smooth to the touch.

When the crêpes are finished, remove them from the dehydrator and super, super carefully, begin peeling the dehydrator sheet from the crêpe.

Using a lid from a pot, lay the lid on top of each crêpe and trace a perfect circle. Using a very sharp paring knife, cut the circle out of each crêpe. Set aside until needed.

Prepare the Strawberry Jam:

Rinse the strawberries under cool running water. Remove the stems and slice the strawberries. Place the strawberries onto mesh-lined dehydrator sheets and place the strawberries in the dehydrator.

Dehydrate at 115 ° F/ 50 ° C for 3 hours or until the strawberries are dried out and have become shrunken-looking, but still plump. Remove the strawberries from the dehydrator and place in a food processor. Process until the strawberries form a textured, jam-like appearance. Transfer to a bowl and set aside.

Prepare the Cream Filling: In the bowl of a food processor, combine the frozen banana chunks process until the banana becomes smooth and resembles soft-serve ice cream.

Assemble the Crêpes: Lay one crêpe on each of 2 serving plates. Top each crêpe with 1-2 tbsp. of the strawberry jam. Spread 1/ 3 of the banana cream filling over the jam on each crêpe. Next, sprinkle the banana cream filling with ½ of fresh mixed berries, then fold the crêpe in half and serve immediately!

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