For Crepes:

Cup of Yum
1. In a small bowl, mix together flaxseed meal and 5 tablespoons of almond milk. Leave it for 5 minutes.
2. In a large bowl, combine buckwheat flour, flaxseed mixture, 3 cups almond milk, salt, vanilla and 4 tablespoons of coconut oil. Mix with a whisk until well combined with no lumps.
3. Heat 1 tablespoons of grape seed or other high heat oil in a skillet. Swirl around to cover and wipe away excess oil if any.
4. Pour ¾ ladle of crepe batter into a skillet, tilting to cover the bottom.
5. Cook for 3-4 minutes until the crepe is golden on the bottom and edges become crisp. Using spatula, flip crepe to other side and cook for another 2-3 minutes.
6. Transfer to a plate and continue with the remaining batter.

For Sautéed Strawberries

1. In a medium sauté pan, heat 1 tablespoon of coconut oil, add strawberries and cook until softened, for 2-3 minutes. Add maple syrup and cook for another 30 seconds. Remove from the heat.

To assemble crepes:

1. Fill the crepes with strawberries, fold into half moon shape, then fold again into the triangular shape.
2. Serve with a scoop of So Delicious Dairy Free® Coconut Milk Oh-So Strawberry Frozen Dessert.
3. Enjoy!