Strawberry + Dark Chocolate Gluten-Free Crepes with Coconut Whip Cream

Mother’s Day brunch just got a little more decadent and a lot more thoughtful. These Strawberry + Dark Chocolate Gluten-Free Crepes are layered with fresh berries, fluffy coconut whip, and chopped Vine to Bar Almonds and Himalayan Pink Salt Dark Chocolate Tasting Squares: rich, crave-worthy chocolate patented to improve the taste and nutritional content of chocolate while supporting both gut health and your taste buds. Even better? Vine to Bar is powered by a real food prebiotic that feeds beneficial bacteria and helps your body absorb key vitamins and minerals, so every bite is basically a love letter to Mom (and her gut).

Ingredients (makes 10-12 crepes)

• 1 ½ cups unsweetened dairy-free milk

• 1 egg

• Pinch of salt

• 1 cup gluten-free pancake mix

• Butter, ghee, or coconut oil for cooking

• Coconut whipped cream, to garnish

• Fresh strawberries, to garnish

• Chopped Vine to Bar Almonds & Himalayan Pink Salt Dark Chocolate, to garnish

Directions

1. In a bowl, whisk together the milk and egg until combined, then whisk in a pinch of salt and pancake mix until smooth.

2. Heat a small skillet over medium-low heat. Once hot, coat with a little bit of butter or fat of choice.

3. Pour about ¼ cup batter into the skillet and swirl the pan around for it to thinly coat the entire pan. Cover and cook for about 1 minute or until bubbly, then flip and cook for another minute or so. Repeat with the remaining batter.

4. Roll the crepes to serve and top with the whipped cream, strawberries, and chopped chocolate.

Estimated Nutritional Information (per serving):

• Calories: 260

• Total Fat: 14g

• Saturated Fat: 9g

• Cholesterol: 45 mg

• Sodium: 280 mg

• Carbohydrates: 28g

• Fiber: 4g

• Total Sugars: 10g

• Added Sugars: 5g

• Protein: 6g