Crepes with Berry Compote

In a medium bowl combine all dry ingredients with a whisk. Add the rest and whisk until you have a smooth batter. The batter will be slightly thicker than your regular crepe batter (see video). If for some reason your batter turns out too thin, add 1 more Tbsp of cassava flour and 2 Tbsp Tigernut flour to the batter.

Preheat a large skillet over medium/low heat. Once hot, use enough oil to coat the pan. Place about 3 tablespoons of the batter in the pan and distribute it with a spoon to create a thin crepe.

Once the crepe changed color from off-white to beige it is time to flip it – after about 1 minute. Fry for another minute on the other side. If the temperature gets too hot, reduce it to medium-low.

Place the crepe on a plate and cover with a clean kitchen towel. Continue frying the rest of the crepes and keep them warm under the towel. Make sure there is always enough coconut oil in the pan before you fry a new crepe.

Place the frozen berries in a small saucepan and cover with a lid. Heat on medium heat for a couple of minutes, until they have become saucy. Stir occasionally. Remove the lid and let it cook down for about 10 minutes to make the compote thicker. Break up bigger strawberry parts. Stir occasionally.

Once it has the right consistency add honey vanilla extract and cinnamon. Taste and add more honey if you like it sweeter

Place 2-3 Tablespoons of berry compote on each crepe and fold them. You can optionally drizzle them with compliant powdered sugar. Serve immediately.