Fruit crêpes and fruit wraps
You can prepare fruity crêpes and wraps with the following raw food recipe and are bound to be enthralled by the taste.
Raw food recipe for fruit crêpes and fruit wraps using the Green Star Elite
Preparation and serving instructions
1. Soak the dried fruit in warm water for 20 minutes to maximum 2 hours, depending on the type of fruit.
2. Put the fruit into the machine.
3. Pour the mixture onto the drying screens that have been lined with waxed paper in advance and dry at 40°C until the desired firmness has been reached (12-24 hours). The waxed paper can be removed after half of the drying time has expired.
4. Fill with any filling you like, roll up and serve warm or store in plastic bags in a cool and dry place. Soaking time: 20 minutes to 2 hours
Indications of portions and time required with the Green Star Elite
Preparation time: 15 minutes
Drying time: 12-24 hours
Number of portions: enough for one crêpe of approx. 20-25 cm in diameter respectively
Refinements of the basic recipe for fruity crêpes and fruit wraps using the Green Star Elite juicer
Zebra wrap
• 2 cups of black mission figs
• 2 cups of light figs
Make a crêpe from each of the two types of figs and roll up together. It looks really snazzy if you cut the roll into slices of 2-3 cm.
Cranberry crêpe
• 2 cups of dried cranberries
• 1 banana
Apples with apple puree and cinnamon make ideal fillings.
Guava wrap in raw food quality
• 2 bananas
• 1 cup of dried guava
You can also use the guava without soaking it first.
Date crêpe in raw food quality
• 2 bananas
• 6 pitted dates (do not soak!)
• 1 cup of dried mango
• 2 bananas
• ½ a cup of dried apricots (ideally Turkish ones)
• ½ a cup of light raisins raisin wrap
• 4 bananas
• 1 cup of light raisins
• 1 cup of dark raisins or currants
Make a crêpe from the 2 bananas and a cup of raisins in each of the two colours.
Rhody’s banana crêpe in raw food quality
• 3 bananas
Papayas and/or mangos taste wonderful as a filling.
Tropical princess in raw food quality
• 2 frozen bananas
• ½ a cup of dried mangos
• ½ a cup of dried pineapple