Fruit Crepe with Coconut Cream

1 each	Crepe Shell, see recipe below
2 Tablespoons	Coconut Cream, see recipe below
1 Tablespoon	Cashew Coconut Butter, see recipe below
½ ounce	Berry Coulis, see recipe below

1 Tablespoon	Canola oil
2 cups	All purpose gluten free flour
1 ½ teaspoons	Baking powder
2 Tablespoons	Agave Nectar
¼ teaspoon	Salt
6 each	Egg whites
3 ½ cups	Almond Milk
2 teaspoons	Vanilla extract
2 Tablespoons	Coconut oil

Batter:

Sift together flour, baking powder, and salt.
Combine all ingredients, except coconut oil, in a blender and process until smooth.
Chill for 1 hour or longer. Remix batter by hand before using.

To Cook:

Prepare 15 small sheets of parchment or wax paper to use as dividers between the warm crepes.
Heat a small non-stick skillet to medium-low.
Wipe coconut oil on pans using a paper towel.
Using a 1-ounce ladle, pour batter into hot pan and swirl to distribute across the bottom of the pan.
Cook gently until crepe can lift at the edges and appears to hold shape
Flip and cook the other side briefly. Crepes should be pale or very light brown, not golden.
Let cool and cover tightly with plastic wrap, warm to room temperature before using.

½ gallon	Assorted bite-sized fruit
1 can	Coconut milk, full fat, chilled
1 teaspoon	Vanilla

Remove solid coconut cream from the can. Throw away the remaining liquid.
In a stand mixer using the whisk attachment add the solid coconut cream and vanilla extract.
Whip on medium-high until light and fluffy or 5-7 minutes.
Remove from stand mixer and fold fruit into whipped coconut cream.

Place all ingredients in the food processor and run until semi-smooth and liquid.
Place in a pastry bag for service. Store leftover in the refrigerator.

2 cups	Raspberries or strawberries
1 each	Lemon, juiced