Crepes with Roasted Strawberries Recipe

Make the buckwheat crepes: Beat eggs in a medium bowl. Add milk, coconut sugar, oil or butter, and salt; mix well. Add buckwheat flour and whisk until just combined. (You can use the mixture immediately or let it stand for 3 hours to allow flavors to meld.) Mix the batter before cooking as the flour will settle to the bottom.

Heat a 10-inch nonstick pan over medium-low heat. Brush or drizzle with a bit of butter or oil. Pour in ¼ to ¹⁄³ cup batter. Tilt pan in a circular motion so the batter covers the entire surface of the pan. Cook for about 1 minute. When edges are golden brown, run a spatula under the crepe and flip it over; cook the other side for 30 seconds then transfer to a plate. Repeat with the rest of the batter.

Make the roasted strawberries: Preheat oven to 375°F. Mix all ingredients in a baking pan. Roast in the oven until strawberries are soft and syrup bubbles, about 20 minutes. Set aside until ready to serve.

Make the cream cheese: Beat together cream cheese and sugar until smooth. 5 Spread each crepe with 2 to 3 teaspoons cream cheese then fold into quarters. Top with roasted strawberries and more cream cheese. Drizzle with chocolate syrup.