crepeseither traditional French crepes or gluten-free oat crepes
fresh strawberrieshulled and sliced into quarters or eights depending on their size
Mexican cajeta or dulce de leche of your choice
Prepare the crepes first then set them aside. (You can also make them the day ahead.) Allow the cajeta to come to room temperature while you proceed. Heat a large pan, once hot add a tablespoon or two of butter and allow it to melt. Swirl the butter around in the pan, then add the strawberry pieces. Drizzle in just a little bit of honey (or to taste), then a small splash of vanilla extract. Gently stir to combine the ingredients. Over a medium-low heat allow the strawberries to warm up and release a bit of their juices. Turn off the heat and set aside.
If needed warm up the crepes, make sure the cajeta is now warm and easy to drizzle. Stuff each crepe with some of the strawberry filling, fold into a half moon, and drizzle the cajeta over the crepe(s). Serve with a hot cup of tea or a coffee.
-The French crepe recipe is here - The gluten-free oat crepes recipe is here. The only change you'll make is to replace the hemp flour with flax meal.- If you'd like to make your own cajeta get the recipe is here.
French Crepes and Gluten-Free Oat Crepes with Strawberries and Cajeta https://mexicanmademeatless.com/french-crepes-and-gluten-free-oat-crepes-with-strawberries-and-cajeta/