Paleo Crepes with Strawberry Sauce and Coconut Whipped Cream

• Vegetarian

• Produce

  • 8 oz Strawberries
  • 1 Strawberries

• Refrigerated

  • 3 Eggs, large

• Canned Goods

  • 383 1/3 ml Coconut milk, canned
  • 1 can Coconut milk, full-fat

• Condiments

  • 1 Dessertspoon honey
  • 1 tbsp Honey
  • 1 Strawberry sauce

• Baking & Spices

  • 2 tsp Arrowroot flour
  • 40 g Arrowroot flour
  • 40 g Coconut flour
  • 2 tbsp Coconut sugar
  • 1 Coconut whipped cream
  • 1 tsp Vanilla extract

• Bread & Baked Goods

  • 1 Crepes

• Liquids

  • 1/2 cup Water

Found on noshtastic.com

Description

Ingredients

• STRAWBERRY SAUCE
• 8oz (225g) Strawberries, quartered
• 2 tbsp coconut sugar
• 1 tbsp honey
• ½ cup water
• 2 tsp arrowroot flour
• CREPES
• 40g (1/3 cup) coconut flour
• 40g (1/3 cup) arrowroot flour
• 1 teaspoon vanilla extract
• 1 dessertspoon honey
• 3 large eggs
• 125mls - 140mls (1/2 cup approx) coconut milk (canned)
• Strawberries, washed and chopped up to fill crepes
• COCONUT WHIPPED CREAM
• 1 can full fat coconut milk, refrigerated 24hrs (I use Native Forest Brand)

Directions

• STRAWBERRY SAUCE
• You can make the sauce first and let it cook while you make the crepes
• Add the chopped strawberries and sugar and honey to a pan.
• Mix the arrowroot powder and cold water together and add to the pan with the strawberries, heat it all up on a medium heat until the sauce starts simmer and thicken and the strawberries soften, do not boil. Should take about five to ten minutes
• CREPES
• in your mixing bowl add flours,vanilla, honey, eggs and 125mls (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.
• I use a little oil in my skillet, but it your pan has a great non stick surface you may not need to do that.
• Remove pan from the heat, Add in about 80mls (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.
• flip the crepe and cook for a further 30 seconds, then remove from the pan.
• COCONUT WHIPPED CREAM
• Make just before serving!
• Please note that you *MUST* refrigerate the canned (full fat) coconut milk for at least 24hrs before making the whipped cream. I also need to point out that this recipe is not foolproof, sometimes the coconut fat will not whip up no matter what you do, it can be fickle like that. I have had the best success with Native Forest Brand and Whole Foods coconut milk.
• Make it just before serving, it doesnt hold its shape well over a long period of time.
• Scoop out the thick part from the coconut milk can and add it to your mixer, you can use a hand whisk if you dont have a mixer.
• Add a couple drops of vanilla extract and about a dessert spoon of honey and whisk together until it looks nice and thick.
• Taste it and add more honey or vanilla if desired.
• ASSEMBLY
• 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.