Coconut Creme Crepes

1. First Prep your Strawberries. Slice or dice them however you want and place them in a bowl with 3-5 Tablespoons of sugar. Mix well. The berries react to the sugar and produce a syrup. Yum!
2. Prep the Coconut Creme! Open your can of Heavy Coconut Cream. Do not shake or stir! With a spoon, scoop out the top layers on the can. all the cream floats to the surface. Use about 3/4 of the can. You will notice at the bottom of the can it is mostly coconut water and is almost clear.
3. Add 2 Tbsp of Unrefined Sugar, 1/2 tsp or Vanilla, and 1/4 Cup of Coconut flour. Mix well and set aside.
4. Next is the crepes! They are easiest to make in a crepe pan or a nonstick pan.
5. In a large bowl, mix together the flour, salt, dairy free milk, vanilla and sweetener. Slowly add in the 1/3 cup of water, you may not need the whole thing. The crepes should be thin but still a little viscus.
6. Use an egg beater or blender. Make sure their are no clumps.
7. Heat up you skillet over medium/high heat. Use your rag or paper towel to spread a small amount of coconut oil on the pan.
8. Pouring the crepe onto the pan is the tricky part. Lift the pan and tilt sideways. Pour 1/4 cup of batter onto the pan from the top and let gravity pull the batter across the pans surface.
9. Place back on the heat and let sit for 20-30 seconds, then flip. Use a fork or spatula to flip, crepes are fragile so be careful! Then cook for another 20-30 seconds and set aside.
10. Repeat (including wiping the pan again with you coconut oil rag)
11. Time to eat! Fill up each crepe with some coconut creme and strawberries! You will notice by now that there is now delicious strawberry syrup!

Tips:

• At first all your crepes are likely to be misshapen! Practice makes perfect with this recipe!
• Add some beetroot powder, spirulina, and/or flaxmeal for extra vitamins!