Loretta's Strawberry Crepes

Cheese Crepes with Strawberry Sauce
from Living on Raw Food, by Alissa Cohen.
Crepe shells:
5-6 ripe bananas
Blend, then pour onto teflex or parchment sheet and dehydrate until leathery but not crisp (about 12-14 hours).
Filling:
1 C macadamia nuts
1 C cashews
Juice of 1 large lemon
4 tsp honey
¼ tsp sea salt (or 2 tsp. Braggs amino acids)
1 tsp vanilla
2 tablespoons water
Soak the nuts for several hours to soften them. Then blend in blender or food processor until smooth. Add more water if needed.
Sauce:
1.5 C strawberries
1.5 tablespoons honey
Blend until smooth.
Assembly:
Pour a thin layer of strawberry sauce onto plate to keep the crepes from sticking to it. Cut the banana leather into 2" x 4" strips. Place a scoop of filling on each strip and roll up. Place on the plate so that they are not touching. Drizzle the remaining strawberry sauce over the crepes. Let sit for 1-2 hours to soften the banana leather.
Loretta