1. For the filling: If using fresh strawberries, hull and chop strawberries.
2. Place berries in a saucepan over medium heat.
3. Add coconut sugar and water. Stir and bring to a boil.
4. Once boiling, lower heat and allow to simmer for 5-7 minutes, until berries are softened.
5. Remove from heat.
6. Once berries are softened, use a potato masher to break up larger pieces.
7. Mash until texture is to your liking and compote has thickened slightly. Add lemon juice and stir
8. At this point filling can be kept warm in the pan, allowed to cool to room temperature, or chilled in refrigerator until ready to use.
9. For the crepes: Tear parchment paper into squares approximately 4 x 4 inches. These will go in between crepes to prevent them from sticking together.
10. Place tigernut flour in a bowl. Use your fingers to break up any lumps.
11. Add cassava flour, arrowroot, salt, collagen, coconut sugar, and cinnamon. Whisk to thoroughly combine.
12. In a large bowl, add coconut milk, oil, and vanilla. Whisk to combine.
13. Pour dry ingredients into wet ingredients and whisk until mixture is mostly smooth and there is no flour visible. A few lumps are okay.
14. Place an 8 inch skillet over medium-high heat. Using a pastry brush, coat skillet with a layer of oil. You want the skillet hot but not smoking.
15. Using a 1/4 cup measure, pour batter into hot skillet. Immediately pick the skillet up and gently swirl in a circle to make a thin crepe. It should be around 6 inches.
16. Place skillet back over heat and allow crepe to cook for about 1-2 minutes.
17. When the edges are dry, most bubbles have popped, and crepe is mostly uniform in color, it is ready to flip.
18. Run a thin rubber spatula around edges to loosen crepe from pan. Flip and continue to cook for another minute or two.
19. Don't worry if the first crepe or two doesn't come out perfectly. This recipe makes enough for 2 crepes per serving with enough batter for a couple practice crepes.
20. Place a piece of parchment on a plate. Remove crepe to prepared plate. Place another piece of parchment on top.
21. Repeat with remaining batter remembering to place parchment between each crepe.
22. To assemble, place 2 crepes on each plate. Spoon 2 tablespoons strawberry filling into middle of each crepe.
23. Fold one side of crepe over filling and then roll to completely close crepe, covering filling. Serve as is or drizzle extra filling over top.
24. Crepes are best eaten as they are made. If there are leftovers you can stack them in an airtight container and store them in the fridge.
25. Make sure there is parchment between each crepe. Wrap the entire stack in parchment and place in an airtight container. They will keep for 3 days.
26. To reheat, place a dry skillet over medium to medium-high heat. Heat crepe for about 1 minute per side, until crepe is warm and flexible.