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14 April 2009

oo la la

this raw version of the french crepe is inspired by my aunt who hosted a beautiful easter celebration last eve and served her heavenly traditional poppy-seed filled crepes.

Crepe
1 large courgette, peeled
1/3 c ground flax
1/2 t olive oil
drizzle of agave
1/3 t lemon juice
vanilla bean
sprinkle of salt

combine all ingredients in blender until creamy smooth. spread onto dehydrator sheets in rounds and allow to firm nicely for rolling, approximately 8 hours.

Filling
1/2 c raw poppy-seed
1/4 c agave

grind seeds to nice texture and combine with agave. spread even layer onto crepe and roll. For an added touch drizzle with freshly prepared Macadamia Nut Cream Topping.

Macadamia Nut Cream Topping
1/4 c macadamia nuts
1/3 c water
1T agave
dash of salt

enjoy in all the beautiful and glorious energizing nutrients this dessert experience brings.

in raw, vegan delight,
corinne

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