Saturday, October 15, 2016

Coconut Crepes with Whipped Cream and Strawberries

CREPE BATTER

6 large eggs
1 cup canned coconut milk
1/4 c coconut flour
1/2 t Celtic sea salt
1 T honey
3 T coconut oil

WHIPPED COCONUT MILK

1 14-oz can coconut milk
Honey, maple syrup or vanilla

Place mixing bowl in the freezer for 30 minutes. Place thick part of coconut milk in bowl with sweetener. Whip with a mixer until soft peaks form.

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