Coconut Crepes
Count us in when there's a sweet treat for breakfast!
Print Recipe
Ingredients
- 8 teaspoons coconut oil divided
- 4 eggs
- 1 cup coconut milk
- ¼ cup coconut flour
- 1 tablespoon corn starch
- 1 pinch salt
- 3 cups strawberries stems removed
- 1 teaspoon vanilla
- 2 tablespoons water
- ⅓ cup maple syrup
- 3 cups Miceli's Ricotta Cheese
- 4 tablespoons maple syrup
- 1 tablespoon mint leaves
Instructions
- Add 1 teaspoon of the oil to a skillet over medium heat.
- Whisk together the eggs, milk, flour, starch, and salt, add ¼ cup of the mixture to the skillet, and then let it cook for about 1 minute.
- Turn the crepe over, and then let it cook for about 1 more minute.
- Repeat this process 7 more times.
- Add the strawberries, vanilla, water, and the ⅓ cup of syrup to a pan over medium-low heat, and then let them cook for about 5 minutes.
- Combine the ricotta and remaining syrup, divide the mixture between the crepes, and then add the mint and strawberry mixture.
Notes
The crepes should slide right out of the skillet! They can be reheated if needed before they're stuffed with the ricotta.