- 4 eggs
- 1 cup (250ml) coconut milk
- 1/4 cup (25g) coconut flour
- 1 tbs arrowroot
- 250g strawberries, hulled
- 1 vanilla bean, split, seeds scraped
- 1/2 cup (125ml) pure maple syrup, plus extra to serve
- 1 1/2 tbs coconut oil
- 1 1/2 cups (360g) ricotta
1-Whisk the eggs, coconut milk, coconut flour, arrowroot and a pinch of salt in a bowl until the batter is the consistency of pouring cream.
2-Place the strawberries, vanilla pod and seeds, 1/3 cup (80ml) maple syrup and 2 tbs filtered water in a saucepan over low heat. Cook, stirring, for 3-4 minutes until strawberries start to soften. Remove from the heat and set aside.
3-Heat 1 tsp oil in a 20cm crepe pan over medium heat. Add a 1/4 cup (60ml) portion of batter to pan, swirling to coat the base of the pan and pouring any excess back into the bowl. Cook crepe for 1-2 minutes until golden, then flip and cook for a further 1 minute or until cooked. Remove from pan, cover and keep warm. Repeat with remaining oil and batter to make 6 crepes.
4-Whisk the ricotta and remaining 2 tbs maple syrup in a bowl until smooth and combined. Divide the crepes among serving plates, spread with maple ricotta, then top with strawberries, extra maple syrup and mint to serve.