Ingredients

Crepes
• 3 tbsp organic coconut flour
• 1 tsp arrowroot powder
• 1/2 tsp sea salt

• 1/8 tsp ground cinnamon
• Pinch of ground nutmeg
• 3 large eggs
• 1/3 cup raw whole milk (or unsweetened almond milk)
• 1 tsp pure honey (I prefer sage honey due to its mild flavor)
• 1/4 tsp pure vanilla extract
Crepe Filling
• 2 cups of your favorite fresh fruit, such as ripe berries, cherries, peaches or banana slices
• 2 cups fresh whipped cream (If you're dairy-free, substitute with whipped coconut cream or all-fruit jam, as noted below.)
Fruit Puree Topping
• 1 cup diced organic strawberries (or fruit of your choice)
• 2 tsp pure honey

Instructions

Step One: Make Fruit Puree Topping
1. Place strawberries (or fruit of choice) into a blender or VitaMix and drizzle with honey. Blend until pureed. Place puree in a small bowl and refrigerate until ready to use.
Step Two: Make Fresh Whipped Cream
2. I recommend my quick and easy honey-sweetened fresh whipped cream recipe. (If you're dairy-free, see step 10 below.)
Step Three: Make Crepes
3. In a small bowl, mix together the coconut flour, arrowroot powder, salt and spices.
4. In a medium bowl, whisk together the eggs, milk, honey and vanilla extract until well blended and slightly foamy.
5. Add the dry ingredients to the wet and whisk well until no lumps remain.
6. Set batter aside, so coconut flour can absorb some of the liquid, while you preheat a small skillet over medium heat. For quicker turn-around time, I like to use a griddle for making crepes. Whichever you opt to use, for best results, it’s important to be sure your cooking device is thoroughly preheated.
7. Once your skillet (or griddle) is hot, lightly butter the surface (or use coconut oil). The butter should bubble and sizzle if your skillet/griddle is preheated well.
8. Then, whisk batter again and add a large spoonful or two to the griddle. Using the back of the spoon, and working from the center outward, gently spread the batter into a thin, even layer to form a 5-inch round crepe.
9. Cook crepe about 1-2 minutes until it begins to firm up. Then carefully slide a spatula under the crepe and gently flip it over. Cook on the second side for about a minute. Place crepes on wire rack to cool, while continuing to make the remaining crepes.
Step Four: Filling Crepes (and eating them!)
10. Once the crepes have cooled, add a small amount of fresh whipped cream along the center of each crepe. (If you're dairy-free, substitute with whipped coconut cream or simply spread a thin layer of all-fruit jam on the crepe.)
11. Add a small amount of mixed berries or your favorite fresh fruit such as ripe cherries, peaches, banana slices, etc.
12. Then, gently roll each crepe. To keep the crepe rolled up, use a toothpick in the center to secure it. (Just don’t forget it’s there when you go to eat it!)
13. *Drizzle crepe with fresh fruit puree and top with a dollop of whipped cream. Beautiful and delicious!

Notes