Savory Crepes with Tomato, Spinach and Mushroom Filling

I love the lightness of these crepes. These are another creation by Matthew Kenney and can be found in his Everyday Raw cookbook. I made slight adjustments in my version. I also added a cashew cheese spread as an option for filling. Made with yellow squash, coconut and flax meal, these crepes are light and fluffy and can be filled with anything savory. You could also use them as tortillas and fill  them with guacamole and salsa. These delights went pretty quickly at my brunch, so I didn't have a lot leftover to experiment with. I'll certainly make them again because I find it hard to find a raw tortilla or crepe that I don't have to make myself.  And since they are so easy and quick (in raw food terms), there's no reason not to make them. They sound fancy, but they're easy to make and satisfying to eat.  

Savory crepes & filling in the lower left corner and cheese in glass container

Savory Crepes:
1/2 c. flax meal
1/2 c. chopped yellow squash
1/4 c. young coconut meat
2 t. lemon juice
1 c. filtered water
1 T. agave
1/4 t. sea salt
1/4 coriander
1/4 t. cumin
2 T.  cilantro

Blend all ingredients in a high speed blender. Spread in 7-8" rounds on a Teflex sheet. Place that sheet on a dehydrator tray and dehydrate at 105 degrees for approximately 6 hours. The crepes should peel off the sheet easily. They should be dry but pliable.

Filling:
2 c. spinach
1 1/2 t. olive oil
1/2 t. sea salt
1 c. halved cherry tomatoes
1 c. sliced baby portobello mushrooms
1/4 c. chopped red onion
2 T. coconut amino acids
1 T. apple cider vinegar

Toss all ingredients in a bowl.

Cashew Cheese Spread:
1 c. soaked and drained cashews
1/2 c. fresh coconut meat
1/2 c. Irish moss
1/4 c. water
3 t. nutritional yeast
1 t. coconut amino acids or Bragg's liquid amino acids
1/4 t. turmeric
1/4 t. cinnamon
1/4 t. sea salt

Blend all ingredients in a food processor or high speed blender. Keep refrigerated until ready to use. 

Assembly: Spread cheese over crepe. Place filling on one side of crepe. Fold the crepe in half.   Enjoy.