Ingredients

• 3 Egg
• 1 tbsp Monk Fruit Sweetener
• 1 tsp Vanilla Extract
• 1/2 cup Almond Flour
• 1 tsp Coconut Oil (divided)
• 2 tbsps Coconut Butter (soften, divided)
• 1 cup Strawberries (sliced, divided)

Directions

1. In a mixing bowl, whisk the eggs, monk fruit sweetener and vanilla together until well mixed. Stir in the almond flour.
2. Heat a small non-stick pan over medium heat. Add 1/4 of the coconut oil to the pan. Let the oil melt then evenly coat the pan.
3. Add about 1/4 cup of the batter to the oiled pan and tilt the pan in a circular motion to distribute the batter evenly. Cook for 60 to 90 seconds or until just golden brown and the crêpe releases easily from the pan, then flip and continue cooking for 30 to 60 seconds. Repeat with the remaining batter.
4. To serve, smear the coconut butter down the center of the crêpe and top with sliced strawberries. Fold or roll the crêpe and enjoy!

Hints & Tips

• Leftovers
  Store coconut butter and strawberries separate from crêpes. Refrigerate the crêpes in an airtight container or zipper-lock bag for one day or freeze for longer. Reheat the crêpes in a dry pan until warmed through.
• Serving Size
  One serving is approximately two crêpes.
• More Flavor
  Add cinnamon to the batter.
• Additional Toppings
  Top with coconut whipped cream, maple syrup, cinnamon, shredded coconut or nut butter.
• No Strawberries
  Use raspberries instead.
• No Coconut Butter
  Use almond butter instead.
• No Monk Fruit Sweetener
  Use maple syrup instead and adjust for taste.