Vanilla Crepes with Strawberries and Cashews

Servings: 6
Preparation time: 10 minutes
Cook time: 15 minutes
Ready in: 25 minutes

Ingredients

• 1 1/2 cups almond flour
• 1/2 teaspoon unrefined sea salt
• 3 egg yolks
• 1 1/2 cups pure coconut milk
• 2 tablespoons pure vanilla extract
• 1 teaspoon ground cinnamon
• 2 tablespoons raw honey
• 5 tablespoons grass-fed raw milk butter, melted (recommended: Organic Valley)
• 1/2 cup strawberries, sliced
• 1/2 cup cashews, halves
• 1/2 cup pure maple syrup
• Coconut oil for greasing

Directions

1. Combine almond flour and salt in a large bowl. Whisk in the egg yolks, coconut milk, vanilla, cinnamon, honey, and butter.
2. Grease a crepe pan with coconut oil then place over medium heat.
3. Pour batter (about 1/4 cup for each crepe) into the pan and tip to thinly spread batter; brown on both sides.
4. Fill crepes with strawberries, cashews, and maple syrup.

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