I’m Sarah, a Naturopathic Doctor, wellness enthusiast and health-foodie. I’m a well-being advocate and green kitchen guru who is living my true purpose while guiding patients through their personal health journeys. I’m also a complete and utter health food fanatic who wants to see everyone benefit from eating healing foods!
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This lovely little Valentines day recipe is the ultimate combination of my favourite things: pink, Paris & coconut whipped cream. I’m slightly fixated on all things Parisian, and I’ll soon be channeling my inner Parisian it-girl in bed with a big plate of these healthy crepes & a cafe-au-lait (almond milk, always) while flipping through the latest issue of the Paris Review and listening to Serge Gainsbourg albums with my hunny.
Valentines day fell on a weekday this year so we decided to postpone our celebrations to this weekend. My husband and I are currently relaxing in Prince Edward County, him in bed, me in the kitchen whipping up this special surprise V-day breakfast.
This weekend is officially ‘Vinter Festival’ in Prince Edward County, a celebration of all things wine + winter. We’ll be spending the rest of today wine tasting & snowshoeing around vineyards so a healthy breakfast is a must. These coconut flour crepes provide the perfect to fuel for a busy (boozy) day. Coconut flour is made from 100% pure coconut meat so it’s high in fiber, protein and healthy fats, and completely free from blood sugar-wrecking grains. Happy Valentines day weekend lovers.
Whisk the eggs, melted coconut oil, vanilla, beet juice or powder, and salt in a mixing bowl. Gently stir in the coconut flour and coconut milk until your batter is well mixed. Let sit for 5 minutes while you heat up the remaining coconut oil in a non-stick crepe pan or small skillet. When the pan is hot and coconut oil is melted pour in 1/4 cup of batter while quickly rotating and evenly coating the pan with the batter. Flip your crepe when the it starts to bubble in the centre and cook for an additional 1 – 2 minutes. Repeat with your remaining batter until you have a nice little stack of pink crepes. Serve with fresh cut berries and a little coconut whipped cream.