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This crepe is trully delicious and sweet. I liked very how toasted the crust cooked. I filled it with greek yogurt mixed with vanilla and topped it with strawberries and toasted pecans and coconut shreds.

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Ingredients:                                                                                                                                                                     yield: 1 person

1/4cup whole wheat flour     1/2tsp sugar     2T coconut milk      1/4tsp cinnamon and nutmeg     1/2tsp coconut essence          a pinch of salt

Filling: 1/2cup greek yogurt      1/4tsp vanilla essence

Toppings: strawberries      1T chopped and toasted pecans    1T toasted coconut shreds

Procedure:                                                                                                                                                                       In a bowl mix all the ingredients for the crepe and add water until runny consistency.

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Pour all the batter in a hot pan at medium heat sprayed with coconut oil. Let it cook until bubbles appeared and the sides of the crepe lift. Now, you may flip the crepe and cook 45secs. Once done, transfer it to the serving dish.

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In the same pan, toast the coconut shreds with the pecans until golden and aromatic.

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In the meantime, Add  the greek yogurt mixed with the vanilla essence in the middle of the crepe.

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Fold the crepe to the center and then fold in the sides of the crepe.

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Add the pecans, coconut and strawberries

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Nutritional facts: 13g fat     45.5g carbohydrates      15.5g protein

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