Servings: 4
Preparation time: 15 minutes
Cook time: 24 minutes
Ready in: 39 minutes
Ingredients
• 3 pasture-fed, free-range egg yolks
• 2 tablespoons pure vanilla extract
• 1 1/2 cups pure coconut milk
• 2 tablespoons raw honey
• 1 1/2 cups gluten-free almond flour
• 1/3 cup grass-fed raw milk butter, melted (recommended: Organic Valley)
• 1/4 teaspoon ground cinnamon
• 1/4 teaspoon nutmeg
• 1/2 teaspoon unrefined sea salt
• Coconut oil for greasing
• 2 cups fresh strawberries, sliced
• 2 cups fresh blueberries
Directions
1. Whisk together the egg yolks, vanilla, coconut milk, and honey in a large bowl.
2. Add the flour, butter, cinnamon, nutmeg, and salt; whisk thoroughly.
3. Grease a crepe pan with coconut oil, then place the pan over medium heat.
4. Pour and spread about 1/4 cup of batter (for each crepe) into the pan. Brown crepes on both sides.
5. Fill crepes with strawberries and blueberries to serve.
