Here is half of the crepe batter spread out on a spill-proof (Teflex) dehydrator sheet. Once it was ready - done 'cooking' in the dehydrator - I traced around a cereal bowl with a knife to make round crepe shapes. For the other half of the batter I used about a half cup of the batter to make individual crepe shapes, see image, below.

Did you know that the wrong way to pronounce “Crepes” is  …..  “krr-apes.”

Dan, our housemate, corrected me… he says the correct way to pronounce it is ……….. ‘krr-epp’ …. The French and English pronunciation is the same.

… and when you use the plural form the ‘s’ is silent… so… it’s always ‘krr-epp.’

I recently made these crepes (krr-epp) for a client – and – brought them to the South Bay Raw Food MeetUp monthly potluck. They are absolutely divine. I’ve made them many times, the mouth feel and taste are just like a crepe (krr-epp), people always go ga ga over them.

My recipe is adapted from the "Scallion Crepes," page 209, in this wonderful book: Raw Food, Real World. As I mentioned in my previous post, I love this book... the recipes (I've made many) and photos are excellent.

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The recipe ↓↓↓

Makes about 20 crepes (pancakes)

  • 4 cups Thai Young coconut meat (I used 5 coconuts)
  • 2 cups diced yellow squash (I used 4 crooked necks)
  • 3 tsp sea salt
  • 1/4 cup Thai Young coconut water
    —–
  • More coconut water, up to a cup
    —–
  • 4 scallions, thinly sliced (see Tips/image, below)
  • 1 cup flax seeds, finely ground  (about 1 1/3 cup ground)

1) Blend the first four ingredients in a high-speed blender until the mixture is creamy.

2) Add more coconut water, a 1/4 cup at a time to get to the consistency of custard, not too thick, not too thin (see Tips, below).

3) Transfer the mixture to a bowl and mix in, by hand, the ground flax seeds, blend well.

4) Gently, by hand, mix in the sliced scallions, avoid breaking the diagonal sliced scallions. Let sit – allowing the ground flax to absorb moisture.

5) When the mixture is thick and gooey put the batter on a spill-proof dehydrator sheet, here are two options:

♦ Slice the scallions very thin - diagonally. Cut them even thinner that what is shown here.

A) Use about 1/4 cup of the mixture and spread it out making a 4 to 5-inch round-crepe shape, about 1/8-inch thick.
B) Use half the batter and spread it out making a large square, about 1/8-inch thick. After the large crepe is finished ‘cooking’ make round crepes by tracing around a small bowl or plate with a knife.

6) Dehydrate the crepes in 2 stages, first at 145 degrees for 1 to 2 hours.

7) Then, when the top of the crepes (remember – krr-epp) is firm, flip the crepes onto a dehydrator screen, remove the spill-proof sheet, turn down the heat to 110 degrees (or 90 degrees on a hot day) and ‘cook’ for another 6 to 8 hours (see Tips, below, about drying time).

Tips:

♦ The amount of coconut water that you’ll need is determined by how much water/liquid comes from the squash, it varies, so add the coconut water in small doses, about 1/4 cup at a time.

Here are crepes (pancakes) on a spill-proof (Teflex) dehydrator sheet. This recipe can make up to 20 crepes, about 4 inches wide. (Here the size is 5 to 6 inches wide.)

♦ Check the crepes often for done-ness – during both stages of dehydration, you don’t want to over ‘cook’ them. For more information see my blog post: Dehydrator temperatures.

For information about flipping the dehydrator sheets between the two stages of dehydration – see the YouTube video in my Corn Tortillas recipe.

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