Vegan, Dairy-Free Strawberries & Cream Crepes

By: Claire Georgiou, Reboot Naturopath, B.HSc ND

I have a new dehydrator and I’m a little dehydrating-mad! Before my dehydrator I was using a very low heat on my oven for the same period of time to see how I liked dehydrating foods (this works well too), and since I loved it, I decided it was time to purchase the dehydrator. You can make all sorts of healthy snacks such as activated nuts (I love them as I think they taste a lot nicer and you can taste the natural sweetness more easily), fruit roll ups for yourself and the kids, and dehydrated vegetable chips (recipe to come this week!) which is great when you have an abundance of produce from the garden.

My little son is 13 months and we have discovered that he doesn’t do well with eggs or dairy so I tried to make an egg-free buckwheat pancake and I couldn’t get it to stick together even with a flax egg so that’s why I decided to make a fruit-only dehydrated crepe, and it did the trick. It turned out to be a heavenly and divine treat and you would have no idea that the entire recipe is fruit, cashews and a little natural sweetener…enjoy! And if you don’t want to make the crepe, the cream and berries are excellent on their own!

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Strawberry Crepes:

  • 8 large strawberries (1 cup approx.)
  • 2 bananas
  • 1 tbsp lemon juice

Cashew Cream:

  • 1 cup (150 g) cashews, soaked for 2 hours then rinsed
  • 1/2 cup (125 ml) water
  • 2 tbsp maple syrup
  • 1/2 tsp, vanilla extract

Strawberry Sauce:

  • 4 large strawberries (1/2 cup)
  • 1 tsp maple syrup

Extra fresh berries for crepes


  1.  Wash all berries.
  2. Blend strawberry crepe ingredients in a high speed blender and pour into 4 piles on a lined baking tray or paraflex dehydrating tray. Smooth and level them out. Dehydrate or place in oven on 110 F (45 C) for 6 hours or until you can peel the crepe off all at once.
  3. While crepes are dehydrating, blend the cashew cream sauce ingredients in a high speed blender and set aside.
  4. Blend the strawberry sauce separately and set aside.
  5. Once the crepes are finished and you can roll them easily, fill the crepe with the cream and berries then roll them up, drizzle the strawberry sauce over the crepes then throw on more fresh berries.
  6. Enjoy! These items can be stored separately in the fridge and will keep for 3-5 days.


Strawberries – raspberries, blueberries, blackberries
Cashews – blanced almonds, macadamia
Maple syrup – rice malt, honey

Prep time: 15 minutes

Cook time: 6 hours

Total time: 6 hours, 15 minutes

Servings: 2 - 4

  • Nutrition per serving:
  • Calories260
  • Fat12g
  • Saturated Fat2g
  • Cholesterol0mg
  • Sodium5mg
  • Carbohydrates33g
  • Fiber3g
  • Sugars19g
  • Protein 6g

Yields and nutritional information are estimated and will vary depending on produce size and equipment used.

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Claire Georgiou, Reboot Naturopath, B.HSc ND

Claire Georgiou is an Australian Naturopath, Nutritionist and Herbalist who has completed a Bachelor of Health Science (Compl. Medicine) and an Advanced Diploma of Nutrition, Naturopathy and Herbal Medicine. She has more than 14 years of clinical experience specializing in liver disease, autoimmune disease, thyroid conditions, diabetes, insulin resistance, digestive disorders, chronic infections, children’s health, fertility and pregnancy care. Claire consults in private practice in Sydney and also offers consults out of area and is an accredited member of the Australian Traditional Medicine Society. Claire has worked closely for many years with Dr. Sandra Cabot, who is known as the “Liver Cleansing Doctor” and has written more than 25 health related books. Claire writes health related articles, creates healthy recipes and is one of the nutritionists who runs our Guided Reboot programs.

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