Good morning! Or afternoon or anytime.
The crickets are singing, birds are chirping and I hear a neigh out there with an occasional bark and meow.
With the sun peeping over the mountains, it is going to be a wonderful day.
Starting it needs a special break to my fast. Ready for crepe de jour?
Roll up your sleeves and pull out the fruit of the day and let’s get started.
Crepes
3 eggs
1 Tablespoon Greek Yogurt
1 Tablespoon Coconut flour
1 Teaspoon Vanilla
1 teaspoon raw honey
Mix well in blender. Pour scarcely into a heated lightly oiled fry pan. Pick up the pan and swirl the runny batter around the bottom of the pan.
At a medium heat, cook to light brown and solid state then flip for a few seconds and slide onto a plate. Oil the pan lightly between crepes
Cream center
2 Tablespoons softened cream cheese
1 Tablespoon greek yogurt
1/2 Teaspoon vanilla
Sweeten to taste (raw honey)
Mix thouroughly. Spread a line down the center of the crepe and top with fruit. Roll up the crepe.
Compote
In pan mash up some fresh or frozen fruit. Add 1/2 Teaspoon of vanilla. Add 1 Tablespoon honey.
Cook until slightly thickened. Pour over rolled crepes
Sit down to nature’s symphony and enjoy!
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