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

• Egg

  Whole, fresh eggs

  3 large or 150g

• Honey

  1 tsp or 7g

• Vanilla extract

  ¼ tsp or 1g

• Strawberries

  Raw

  2 cup, halves or 304g

Directions

1. In a mixing bowl, combine flours, vanilla, honey, eggs, and 1/2 cup canned coconut milk. Mix until smooth. Adjust consistency with additional coconut milk if necessary. Let batter rest for 5 minutes.
2. Heat a non-stick skillet over medium-high. Add 1/3 cup batter, swirling to spread. Cook 1-2 mins until golden, flip, and cook 30 seconds more. Remove from pan.
3. For the coconut whipped cream, refrigerate full-fat coconut milk for 24hrs. Scoop out the thick part, add to a mixer with vanilla and honey. Whisk until thick.
4. Assemble crepes with strawberries and whipped cream. Serve immediately.