Sweet Crepes with Fruit Filling

I know these look and sound a lot like the turnovers, but the pastry is different.  These crepes were light and fluffy because they contained bananas and coconut. Bananas give cakes, cookies, muffins, etc. a moistness that is hard to otherwise achieve in a dehydrated pastry. Dehydration, as its name implies, takes the moistness out of the recipe and generally leaves you with a heavier, denser version of whatever it is you are making. So to make a light crepe in a dehydrator is nothing short of brilliance to me. Leave it to Matthew Kenney and his team to figure it out. The following pastry recipe is his and can be found in his Everyday Raw Desserts cookbook. He has elevated raw cuisine to an art, and he inspires me virtually everyday to try something new. 

crepes are the larger, lighter rounds

Banana Coconut Crepes with Fruit Filling:
Crepe: 
1/2 c. mashed banana
1/4 c. chopped young coconut meat
1/2 c. shredded coconut
1 T. lemon juice
1 c. water
1 T. coconut oil, melted (coconut oil will melt quickly in the dehydrator)
1/4 c. agave, maple syrup or honey
1 t. vanilla extract
1/2 t. sea salt
1/2 c. flax meal

To make the crepes, blend all ingredients except flax meal until smooth.  Add the flax meal and continue to blend until well incorporated. Spread into 6 to 7 inch rounds on dehydrator sheets. Dehydrate 5 to 6 hours, until dry but pliable.

Filling:
4 c. sliced mixed fruit
1/4 c. agave nectar, maple syrup, or honey
1 t. lemon juice
1 vanilla bean, scraped
pinch of sea salt

To make filling, toss fruit with agave nectar, lemon juice, vanilla and salt.
 Fill each crepe with approximately 1/2 c. of filling. Drizzle with agave. 

Note: I sprinkled mine with shredded coconut after it was assembled. This is my addition and not Matthew Kenney's.

Serves 4-8.