INGREDIENTS:

• 1/4 Cup Almond Flour
• 2 TBSP Coconut Flour
• 1/4 TSP Himalayan Salt
• 4 Large Eggs
• 1/3 CUP Full Fat Coconut Cream
• 1 Full Can Coconut Cream (Chilled 
overnight)
• 20-30 drops Liquid Stevia 
(Vanilla Flavored)
• 3 Strawberries, sliced

DIRECTIONS:

1. 1st put a full can of coconut cream into the refrigerator upside down, overnight. This separates the fat from the water.
2. Combine almond flour, coconut flour, salt & eggs in blender
3. Add 1/3 cup coconut cream, blend until very smooth
4. Heat pan on medium, apply 2 TBSP batter and tilt the pan to thin the batter into a crepe. Once the sides are firm, flip and cook 30-40 seconds. Remove and repeat until all the batter is used
5. Open the chilled coconut can, pour out the water, and transfer the fatted cream to a mixing bowl.
6. Whisk on high, adding liquid stevia, until firm peaks are achieved
7. Fill crepes with whipped coconut cream and fresh, sliced strawberries