In a bowl, whisk together whole wheat flour and salt. Add eggs, warm milk, and vanilla, and whisk until smooth. Then whisk in melted butter. (Make sure the batter has no lumps! Alternatively, you may mix together all ingredients in a blender.)

Preheat a 7" or 8" skillet over medium heat. When the skillet is hot, brush with butter.

To measure the batter for each crepe, I use a 1/4 cup measuring scoop and fill it 3/4 full with batter. Pour the batter in the centre of the skillet. Tilt the skillet in a circle to spread batter evenly until it covers the bottom of the skillet in a thin layer.

Cook crepe until the top looks dry and the edges curl and begin to brown. Then flip and continue cooking for 10 seconds.

Stack cooked crepes on a plate covered with aluminum foil, to keep warm.

Before you make the coconut cream, make sure you have refrigerated the can of coconut milk overnight.

It will help to keep everything chilled (especially if it's a hot day!) If you have a metal mixing bowl, chill the bowl for 1 hour in the fridge, or for at least 15 mins in the freezer.

Open your chilled can of coconut milk, and pour out the liquid (reserve it to make smoothies later!) Then scoop out the solidified cream and add it to your chilled bowl.

Using an electric mixer, beat the coconut cream until fluffy. Then add maple syrup and vanilla and beat until smooth.

Keep coconut cream chilled, until assembling crepes.

Spread a scoop of coconut cream along the centre of your crepe, and arrange sliced strawberries over top. Fold each side of the crepe over the centre, like a burrito. Alternatively, you can spread filling over half of the crepe and fold it in half, or in quarters, like I have in the photos.

Serve with maple syrup, a sprinkle of fresh mint, and additional sliced strawberries.