#GutsyFood Coconut Crêpes with Collagen Yoghurt 🍓   Mother’s Day is this Sunday. Treat her to something homemade.   With Collagen Boost™ to promote skin radiance, this breakfast will nourish her inside and out.   Serves 2   Coconut crepes: ¼ cup coconut flour ¼ cup arrowroot 3 eggs ¾ cup almond milk Ghee or extra-virgin coconut oil, for greasing   Collagen yoghurt: 1 cup coconut yoghurt 2 tablespoons Collagen Boost™   Toppings: 1 tbs Collagen Boost™ Strawberries, sliced 1 tablespoon desiccated coconut   Method: 1. To prepare the crêpes, whisk together the coconut flour and arrowroot in a medium bowl. In a separate bowl, whisk the eggs and almond milk until well combined. Gradually pour the wet ingredients into the dry, whisking continuously to form a smooth batter. Cover and refrigerate for 30 minutes to allow coconut flour to rehydrate. 2. To prepare the collagen yoghurt, whisk the ingredients together in a small bowl. Set aside. 3. Heat a non-stick frying pan over medium-high heat. Dip some kitchen paper into ghee or coconut oil and rub over the hot pan to lightly grease. 4. Pour ¼ cup of the batter into the centre of the pan and swirl to coat it in an even layer. Cook the crêpe for 30–60 seconds, until the surface dries out and the underside is lacy and golden. Flip and cook for another 20 seconds, or until golden. Transfer to a plate, cover to keep it warm and set aside. Repeat the process with the remaining batter. 5. To serve, top with a dollop of collagen yoghurt, fresh strawberries and coconut.