For the crepes: Whisk the eggs and milk in a large bowl, slowly shift in the flour and a pinch of salt.
Heat 1 tbsp of coconut oil in a pan on a medium heat, swirl the oil around to cover the pan.
Pour about 50ml of the batter onto the pan making sure the mixture is distributed evenly. When the edges are set and they start to curl up (after just under a minute) flip over and cook for 30 seconds, then fold in half.
Repeat this same procedure for the rest of the mixture.
To serve, open up each crepes, smear in the coconut yogurt, a drizzle of honey and the strawberries, fold in half then into quarters and serve.
Note – The wet mix will keep in the fridge a few days so you can enjoy them a few times more.
Images: Holly Clark Photography