It’s here! Vegan MoFo Day 1: Raw Vegan Crepe with lemon cream, figs, berries

I am so excited to announce my participation in Vegan MoFo this year. I super need the motivation to do 30 posts in 30 days. I hope you enjoy taking this journey with me.

While I tend to eat fairly simply, lots of fruits, veggies, healthy fats, some vegan takeout, for the Vegan Mofo challenge I am going to be sprucing things up. Expect more involved recipes, and a bit more liberal use of some ingredients I don’t include in my diet on the reg (oil, refined sugars, salt) but that I am doing this to provide you with more interesting, celebratory vegan meals.

Day one prompt is tell us about your breakfast. To be real, I don’t really eat breakfast unless I am traveling or getting up early to go hiking all day and am going to be skipping lunch or getting it late. Generally I don’t break-fast till noon or 1 and I find that I highly benefit from intermittent fasting and waiting till I am truly hungry before I eat my first meal.

Regardless, I present you with my Raw Vegan Apple – Apricot Crepe stuffed with Strawberries, Figs and Lemon Cream. If I was into fancy breakfast, this would be my jam. And today it was. If you have dope cooked crepe making skills (I don’t) feel free to switch out the raw crepe for your own. This is a blender and dehydrator recipe. If you don’t have a dehydrator but wanna keep it raw I think this would be super yummy as breakfast ravioli with raw, super thin slices of pear or apple, encasing the cream and fruit.

Raw Crepe – yields one Excaliber dehydrator tray

1 cups apple
1/3 cup ground golden flaxseed
4 dried apricots, soaked approx 2 hours in 1/3 cup water, soak water reserved
spice if desired, such as 1/2 teas. vanilla, 1/2 teas. lemon zest and a pinch of nutmeg
Add the apple, apricots and apricot soak water to a blender. Blend on high till smooth. Add your spices and and ground flaxseeds and blend low, stopping to use a spatula to wide down the sides if needed, and continue blending till well combined.


Spread thin, but not too thin (should not look translucent) on a teflex dehydrator tray. Dehydrate at 119 degrees for 6 hours. At this point it should be ready to flip. Flip the crepe from the teflex tray onto a mesh dehydrator tray by flipping the whole teflex sheet upside down on the mesh tray, and peeling away the teflex sheet. Finish dehydrating an hour or 2 till dry but still pliable.
You can make the cream the day before, and then it gets extra thick in the fridge! 


Vegan Lemon Cream – yields about a cup, keeps at least 5 days in the fridge


1/2 cup cashews soaked in water 2 hours, drained
10 pitted dates soaked in 2 TB water, soak water reserved
1/4 cup young coconut meat (I’m lucky, its sold pre shucked in the freezer section at my grocery store, you might have to crack open and scoop the coconut out of a young coconut)
1/4 cup lemon juice
vanilla extract or powder to taste, I used one heaping 1/2 teas. powder
2 teas lemon zest


First blend cashews, young coconut meat, lemon juice, dates and date soak water on high till smooth. Now add the lemon zest and vanilla and pulse till well combined.


To serve crepe, first slice up about 1 cup of your favorite fruits. I used strawberries and brown turkey figs. Layer them in the crepe with the cream and fold over the crepe. Garnish as desired with additional cream, lemon zest and whatever else calls you.IMG_0062