Paleo Crêpes with Strawberries

Ingredients

• Organic Coconut Flour

  Baker Josef's

  ⅓ cup or 47g

• Almond Flour

  Trader Joe's - "Just Almond Meal"

  ⅓ cup or 40g

• Vanilla Extract

  Pure - Kirkland Signature

  1 tsp or 5g

• Honey

  1 tbsp or 21g

• Coconut milk

  Nuts, canned (liquid expressed from grated meat and water)

  2 cup or 452g

• Eggs

  Large - Meijer

  3 egg or 171g

• Honey

  1 tsp or 7g

• Vanilla extract

  ¼ tsp or 1g

• Strawberries

  Raw

  2 cup, halves or 304g

Directions

1. In your mixing bowl add flours, vanilla, honey, eggs and 1/2 cup canned coconut milk. Mix well; if the mixture is too thick add a little more coconut milk, it needs to be more like a pouring consistency, not a dropping consistency like you would have for pancakes. Let the batter sit for 5 minutes while you heat a non-stick skillet on a medium-high heat.
2. Remove pan from the heat, Add in about (1/3 cup) of batter the the center of the pan and quickly swirl it around so that the batter spreads out to form a 10 inch crepe, use the back of a spoon to spread it if you need to. Return pan to the heat and cook for about 1-2 mins, until the crepe is golden underneath.
3. Flip the crepe and cook for a further 30 seconds, then remove from the pan.
4. Coconut Whipped Cream: Make just before serving. Note that you MUST refrigerate the canned (full fat) coconut milk for at least 24hrs before making the whipped cream. Scoop out the thick part from the coconut milk can and add it to your mixer, you can use a hand whisk if you don't have a mixer.
5. Add a couple drops of vanilla extract and about a teaspoon of honey and whisk together until it looks nice and thick. Taste it and add more honey or vanilla if desired.
6. To assemble: Line up chopped strawberries along the center of the crepe, then spoon on some whipped cream and roll up the crepe. Serve immediately or the coconut whipped cream will start to separate. Enjoy!

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