Ingredients

1 cup fresh blueberries, roughly chopped
1 cup fresh strawberries, diced
Juice of 2 lemons
1 cup gluten free flour (or plain flour)
2 free range eggs
1 cup nut milk (or milk)
1/2 cup water
1 tablespoon coconut nectar (or sugar)
Dollop of coconut yoghurt for each crepe

Method

The size of your pan will determine how many crepes you make with this mixture. We used a large pan and made 6 crepes

In a bowl combine blueberries, strawberries and lemon juice.  Place to the side and let them marinate

In a mixing bowl, whisk together the flour and eggs.  Gradually add in the milk, water and coconut nectar, stirring to combine

Heat a non-stick pan over medium heat.  Spoon in some of the mixture and tilt the pan with a circular motion so that the mixture coats the surface evenly. Cook the crepe for about 2 minutes, until the bottom is light brown. Loosen with a spatula, turn and cook the other side

When ready to serve add in a serving of the fresh berries and fold crepe. Top with coconut yoghurt. Enjoy warm!

Recipe by Julia & Libby