Apple Crepes

These crepes are absolutely amazing. I made them for my massage therapy class and they were all amazed at how good they were.

Later I made just the apple filling for Thanksgiving and it did quite well as a stand alone dish.

For the Crepes:

3 cups coconut meat
1 1/2 cup chopped apples
1/2 to 1 cup filtered water
1 cup golden flax seed finely ground, (about 1 1/3 cup ground)
3 Tablespoons agave nectar
2 teaspoons ground cinnamon
1 teaspoon sea salt

Blend the coconut meat with the apple adding 1/4 cup of water at a time until smooth. The mixture should be thick like a custard.
Transfer mixture to large mixing bowl and add remaining ingredients and mix thoroughly.
Divide the batter onto dehydrator trays and spread to about 1/6" thickness.

Dehydrate for 6 to 8 hours at 115 degrees. Flip over and peel away any teflex and dehydrate for another 1 to 2 hours until just dry and crepe is still pliable.

If done in a solid sheet place on cutting board and cut into 4" circles.

For the Filling:

4 cups cubed apples
3/4 cup coarsely chopped walnuts
1/4 cup raisins
3 tablspoons maple syrup
3 tablespoons lemon juice (more or less depending upon sweetness of apples)
1/2 teaspoon grated lemon zest
1/2 teaspoon ground cinnamon
1/4 teaspoon sea salt.

Toss all filling ingredients into a bowl and mix well. Place on dehydrator at 115 for 1 to 2 hours, just to soften the apples a bit.

For the Maple Cream:

1/2 cup cashews soaked in filtered water for 2 hours or more
1/2 cup coconut meat
1/2 cup maple syrup
2 tablespoons coconut butter
1/4 cup filtered water
2 teaspoons vanilla extract
1/4 teaspoon ground cinnamon
1/4 teaspoon ground sea salt

Blend all ingredients thoroughly.

Fill crepe with apple-walnut filling, fold and serve with maple cream. Drizzle with maple syrup, garnish with fresh mint if desired and serve.