There was a summer trip to the farmers market where my youngest picked out a whole basket of strawberries we had to use them that day. I whipped up some almond flour crepes and smeared them with a homemade, healthier version of Nutella. We rolled them up with fresh berries, and they were gone in minutes. It felt like vacation in our own kitchen simple, sweet, and a little indulgent without the sugar crash.

Ingredients:

For the Crepes:

• 3 eggs

• ¾ cup almond milk (or any milk)

• ½ cup almond flour

• 2 tbsp tapioca flour (or arrowroot)

• 1 tsp vanilla extract

• Pinch of sea salt

• Coconut oil for greasing

For the Filling:

• ½ cup sliced fresh strawberries

• ¼ cup homemade or store-bought healthier Nutella
  (see below for homemade version)

Optional Homemade Nutella:

• ½ cup roasted hazelnuts

• 2 tbsp cocoa powder

• 2 tbsp maple syrup

• ¼ cup almond milk

• ½ tsp vanilla extract

• Pinch of salt
  Blend until smooth.

Instructions:

1. Make the crepe batter: Whisk eggs, milk, almond flour, tapioca, vanilla, and salt until smooth. Let sit for 5 minutes.

2. Cook the crepes: Heat a nonstick pan over medium. Lightly grease with coconut oil. Pour in ¼ cup batter, swirl, and cook for 1–2 minutes per side. Repeat.

3. Fill and roll: Spread each crepe with Nutella, top with sliced strawberries, and roll or fold.

4. Serve: Dust with a little cocoa or top with extra berries if you’re feeling fancy!

Sarah’s Tips:

• Nut-free option? Use sunflower seed butter or tahini in place of Nutella.

• Make ahead: Store cooked crepes in the fridge, separated by parchment paper.

• Extra indulgent? Add a dollop of coconut whipped cream or a drizzle of melted dark chocolate.

Nutrition (Per Serving – 2 crepes with filling):

• Calories: 265

• Carbohydrates: 18g

• Sugars: 9g

• Protein: 8g

• Fat: 18g

• Fiber: 3g