Cacao Crepes with Strawberry Sauce

Cacao Crepes:

1/4 Cup Melted Coconut Oil

5 Tbs Maple Syrup

1/4 Cup Milk of choice

1/4 Cup Mineral Water

2 Eggs

1/2 Cup Millet Flour

3/4 Cup Arrowroot Flour/Powder

1/3 Cup Raw Cacao

Strawberry Sauce:

2 Cups frozen Strawberries

1 Tsp Maple Syrup

1/2 Tsp Vanilla

For Crepes: In a high speed blender or food processor add coconut oil through eggs and blend on high for 1 minutes to incorporate. Stop mid way to scrape sides. Add millet flour, arrowroot flour and cacao and blend together for an additional 30 seconds (stopping mid way to scrape sides). Heat a crepe pan or large frying pan on medium/ low heat and lightly grease (only if necessary for the pan). Pour 1/4 cup of mixture in centre of pan and either use spreader to distribute or swirl the batter until you have created a small, thin circle. Cook until crepe has just “set” (approximately 30 seconds) and flip. Cook for an additional 10-15 seconds on the second side and remove. store in a clean, folded dishcloth until all of the crepes are made.

For Strawberry Sauce: In a medium sized sauce pan heat strawberries, maple syrup and vanilla on medium heat (covered with lid) approximately 5 minutes to cook frozen berries down. If it looks like it may burn turn temperature down and stir a few times. Once berry sauce is made spoon a few tablespoons into each crepe and fold over. These gluten free chocolate crepes serve 2 and can store in the fridge for an additional day.