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
- Whisk together the egg yolks, vanilla, coconut milk, and honey in a large bowl.
- Add the flour, butter, cinnamon, nutmeg, and salt; whisk thoroughly.
- Grease a crepe pan with coconut oil then place pan over medium heat.
- Pour and spread about 1/4 cup of batter (for each crepe) into the pan. Brown crepes on both sides.
- Fill crepes with strawberries and blueberries to serve.