Coconut flour crepes with maple ricotta and strawberry syrup

Updated at: Thu, 17 Aug 2023 04:51:24 GMT

Step 1

Combine the eggs, coconut milk, coconut flour vanilla, and tapioca starch in a bowl. Whisk to form a smooth batter (it should be the consistency of thin cream).

Step 2

2. Combine strawberries, juice of 1/2 lemon, and 1/3 cup (80ml) maple syrup.. Cook over low heat for 5 minutes until bubbling and softened. Lightly mash some of the strawberries to create a thicker syrup.

Step 3

Heat a medium non stick skillet over medium heat with a dab of butter or canola oil. Pour 1/4 cup (60ml) batter into the pan and swirl to make thin crepe. Cook for 2-3 minutes until golden and bubbles form at edges. Then flip and cook for 1-2 minute or until cooked through. Transfer to a plate and cover with foil to keep warm. Repeat with remaining batter to make 8 crepes.

Step 4

Combine the ricotta with remaining 2 tbs maple syrup and lemon zest in a bowl, stirring until smooth. Fill each crepe with some of the ricotta mixture and roll up. Serve with strawberries in syrup., stirring until smooth.

0 liked

0 disliked