Whisk the eggs, 3 tbsp of the desiccated coconut, coconut cream and vanilla powder together until smooth and well combined.

Oil a large frypan and heat over a low to medium heat. Add 3 – 4 tablespoons of crepe mixture, ensuring you help it to spread evenly. Flip once the top appears to be nearly set. Cook for another minute or so, then remove and place on a warmed plate. Repeat the process until all the mixture is used.

Spread the crepes with yoghurt and top with the remaining coconut and the blueberries. Roll and serve.

Store in fridge for 2 days or freezer for 2 weeks.

{ SERVING SUGGESTION } Try filling with your own favourites but the addition of peanut butter and muesli is a winner in my eyes. Store any uncooked crepe batter in a sealed container, ready to make up in the morning for that day’s lunchbox.

{ NUTRITIONAL TIP } Coconut is a great option when you’re looking for a gluten and grain-free alternative. It’s packed with protein and good fats for your heart and general wellbeing.

+ Makes 12 + Preparation: 5 min. Cooking Time: 5 min.