banana crepes with raspberries + chocolate ganache
banana crepes (makes 4):
(modified from recipe by Janice Skoreyko from the Vancouver Sun, 29 September 2010)
puree 4 bananas in food processor until smooth.
spread thinly on Teflex sheet and dehydrate for 4-6 hours at 112°F.
fill crepe with fresh raspberries and drizzle with chocolate ganache.
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