When it comes to breakfast I mix it up between sweet and savoury options but no matter what, even with naturally sweet breakfasts, I always ensure there is a protein component. Protein at breakfast is crucial for stabilizing blood sugar levels, keeping you satisfied, and even stimulating metabolism in the morning.
Add the crepe ingredients to a small food processor or blender and process/blend until smooth. It should resemble a thin pancake batter (if the mixture is too thick you can add additional almond milk).
Heat a large, non-stick pan or a griddle over medium heat and add in the coconut oil to coat the pan or griddle.
Using a ladle pour a very thin layer of the batter and swirl with the back of the ladle to spread the batter out, making a thin pancake about 6-7" inches in diameter.
The crepe will cook quite quickly, so carefully flip after 30 seconds or so, or until the crepe is bubbling. Cook for an additional 30 seconds on the other side.
Repeat the process to use up all of the crepe batter. I made 3 crepes total.
Once the crepes are cooked, set aside in a covered dish to keep warm.
Using the same pan add in the strawberries and pure maple syrup and saute until the strawberries become soft and the "sauce" thickens slightly and bubbles. Remove from heat.
Assemble the crepes by lining them side by side on a large plate. Fill each crepe with ⅓ of the strawberry and top with a dollop of coconut whipped cream (see notes).
Fold the crepe edges over the filling then top with another dollop of coconut whip cream and the flaked coconut.
