In a saucepan over medium high heat combine:
- 2 cups frozen sliced strawberries (any berry or fruit can be used)
- 2 tbsp fresh lime juice
- 1 tbsp honey
In a large bowl, whisk together:
- 1 egg
- 1 egg white
- 1 tsp grapeseed oil
- 1 tsp honey
- 1 tbsp pure vanilla
- 1 3/4 cup skim or almond milk (I don't recommend my usual favourite coconut milk. It makes the batter sticky and trickier to work with.)
- 1 1/4 cup whole spelt flour
- 2 tablespoons chia seeds
Melt 1 tsp coconut oil in a medium frying pan on medium heat.
Scoop 1/2-3/4 of a ladle full of batter into the bottom of frying pan (amount will vary with size of pan). Immediately lift pan off heat and tilt and rotate to coat the bottom of the pan with a thin layer of batter. Cook until the top is just dry and bottom is very lightly golden brown. Flip crepe with spatula and lightly brown the other side. Place on a plate and stack the crepes on top of each other as they come off the heat to keep warm and soft.
Top crepe with Strawberry Sauce and roll to serve. If you would like a little extra protein boost, sprinkle with almond slivers and fill with plain greek yogurt. YUMMM!