I may have been late to the Valentine’s Day dessert sharing by a week and truthfully, Pancake Tuesday was never on my radar.
Since there is a create-eat-blog lag, obviously, I need to be thinking about upcoming holidays months in advance. Red for Valentine’s Day? No. Green. Green is the new red, right? With what, St Patrick’s Day in March, right?
Joking aside, because I really don’t need an excuse to make a fun raw crepe inspired by one of my favourite childhood desserts: grasshopper crepes. My mom may chime whether this recipe is close to what she used to make: a marshmallow-cream filling spiked with creme de menthe is surrounded by a paper-thin chocolate crepe. YES! Of course, I haven’t had it in ages, but the classic flavours of chocolate and mint never fail.
I used an old favourite recipe for the chocolate banana crepes but switched up the filling by whipping together avocado, frozen banana and mint. I prefer the flavour from the mint extract instead of the mint leaves, but the mint leaves kind-of-sort-of made the filling green. I should have added a touch of spirulina to really make it sparkle!
Raw Grasshopper Crepes (Chocolate Crepes filled with an Avocado-Mint Cream)
1 recipe Chocolate Banana Crepes (see recipe here)
1-2 recipes Avocado Mint Cream (see below)
1 cup chopped strawberries, for garnish
1. Prior to serving, place avocado mint cream on half of the crepe. Fold crepe. Top with sliced strawberries.
Avocado Mint Cream Filling
1 frozen banana
3 tbsp fresh mint (optional, I didn’t really like it), plus some for garnish
1.5 tsp mint extract
1 tsp agave, or to taste
1. Use a food processor or blender to blend until a smooth cream is formed. Sweeten to taste. Thin to your desired consistency.
Makes 1 cup.