ºìÌÒÊÓƵ¸ßÇåappÏÂÔØ

Preparation

1. In a blender combine the flour, eggs, sugar and almond milk. Blend until smooth and no lumps remain. Trim and thinly slice the strawberries.
2. Heat a 10-inch skillet over medium-low heat and spray with cooking spray. Pour 1/4 cup of batter in the skillet. Pick up the skillet and roll the batter around until it fills the bottom. The crepe will be very thin.
3. Cook for 1 to 2 minutes per side. Remove to a plate.
4. Spread 1 tablespoon of cookie butter down the middle of the crepe. Lay 1/4 cup of strawberries over the cookie butter and roll or fold the crepe over the berries. Top with 2 tablespoons of whipped cream.