2cupssliced strawberriesuse any kind of berry you want!
To make crepes
In a large bowl combine the coconut flour, flaxseed meal, and salt.
In smaller bowl, whisk together milk, eggs, and vanilla. Add the egg mixture to the flour mixture and stir until combined.
Coat a small nonstick skillet with oil (I prefer coconut oil) over medium heat. Meaure 1/3 cup of the batter and pour into pan.
Cook for 3 minutes, or until top of crepe appears dry. Turn the crepe and cook on the other side for 1 minute, or until underside is dry. Repeat with the remaining batter, stacking crepes as they cool.
Top each crepe with 2 tbls of filling and 1/4 of the strawberries. Drizzle with melted chocolate chips.
To make filling
In a small bowl, combine ricotta (or yogurt), maple syrup, and lemon peel.
Total time: 40 minutes
Approximately 130 calories per serving.
Recipe given to me by my Aunt Patty Crain. Patty is an inspiration to others. She has walked more miles than anyone I know, and does so faster than most people run. She is a fabulous cook and baker. She recently shared with me some great recipes she has tried from her Wheat Belly Cookbook. This recipe was adapted from: The Wheat Belly Cookbook.
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