Step 1

Combine the eggs, coconut milk, coconut flour and arrowroot in a bowl with a pinch of salt. Whisk to form a smooth batter (it should be the consistency of thin cream).

Step 2

Combine strawberries, vanilla pod and seeds, 1/3 cup (80ml) maple syrup and 2 tbs water in a saucepan. Cook over low heat for 2-3 minutes or until softened.

Step 3

Heat a little coconut oil in a 20cm non-stick frypan. Pour 1/4 cup (60ml) batter into the pan and swirl to cover base. Cook for 1-2 minutes until golden, then flip and cook for 1 minute or until cooked through. Transfer to a plate and cover with foil to keep warm. Repeat with remaining batter to make 6 crepes.

Step 4

Preheat the oven to 170C.

Step 5

Combine the ricotta with remaining 2 tbs maple syrup in a bowl, stirring until smooth. Fill each crepe with some of the ricotta mixture and fold into quarters. Place on a baking paper-lined baking tray. Place in the oven for 5 minutes to warm through. Serve the crepes topped with extra maple syrup and strawberries in syrup.