Coconut Crepes with Maple Ricotta and Strawberries

Classis recipe edited from Deliciousness recipe

Ingredients

• 1 cup coconut milk

• ¼ cup coconut flour

• 1 tablespoons arrowroot

• 4 eggs

• 2 ½ cups strawberries, cut

• 1 vanilla bean, split, seeds scraped

• ½ cup Mount Cabot Maple Syrup plus serving quantities

• 1 ½ tablespoon coconut oil

• 1 ½ cups ricotta

• mint leaves, to serve

These gluten-free crepes are the latest new craze. Adapted from the deliciousness new book “Feel Good Food” these are great for a dessert any day of the week.

1. Start by whisking the eggs, coconut milk, coconut flour, arrowroot and a pinch of salt in a bowl. Stop whisking once the batter has reached the same consistency as a pouring cream.

2. Place the strawberries, vanilla pod (and seeds), ⅓ of a cup Mount Cabot maple syrup and 2 tablespoons of filtered water in a saucepan on low heat. Cook, stirring for 3-4 minutes until strawberries start to soften. Remove from the heat and allow to cool.

3. Heat 1 teaspoon of oil in a crepe pan over medium heat. Add a ¼ cup portion of batter to the pan, swirling to coat the base of the pan. If any excess, pour back into the bowl to ensure thin. Cook the crepe for 1-2 minutes until golden, then flip and cook for a further 1 minute or until cooked. Remove from pan, cover in a tea towel to keep warm or line up guests as they dismount from the pan. Repeat with the remaining oil and batter to make crepes.

4. Whisk and combine the ricotta and the remaining 2 tablespoons of Mount Cabot maple syrup in a bowl. Divide the remaining crepes among serving plates (if any are even left) and spread with maple ricotta, strawberries, and the extra drizzle of syrup for those with a sweet tooth. Mint might make you look extra fancy so feel free to add that.