Grain Free and Paleo friendly Strawberry Crepes/Strawberry Sauce Recipe...

With strawberries coming into season, I've been dreaming of a way to make a strawberry sauce (and Jam) without any boxed pectin or sweetener.  This past weekend I had a beautiful batch of strawberries and thought I would give it a whirl.   The end result was wonderful, and a great addition to our strawberry crepes.  I look forward to experimenting even more with this Strawberry sauce over the summer, I'm thinking it would be good on ice cream, maybe pancakes, or other treats.  I would also like to do some experimenting (when strawberries are in full swing) to see if I can process it in my canner for use later this winter.  Besides tasting amazing,  this is super easy!!  You can make it in a matter of minutes and be doing other things while it cooks. 
 Anyway, I teased you all over on Facebook and made you wait already, so here it is:


For the Crepes:  
I used my standard CREPE RECIPE, but added a splash or vanilla to the mix and used about 1/4 cup of batter per crepe.  I personally do not feel "Paleo" Crepes need any sweetener added to them so I never do, that's what the fruit and sauce are for.

I started out just spreading it in the middle but found just spreading it over the whole crepe worked best.

For the Filling:  
I used plain Greek Yogurt and sliced strawberries. While I enjoyed it, the kids found the Greek Yogurt to tart so next time I might add in a little honey for them.  For a non- dairy option, try making some whipped coconut cream and fill with sliced strawberries and the coconut whipped cream.  

Whipped Coconut Milk Cream: 
 Is what I used on the very top but it could also be used inside with the strawberries.  To make the Whipped Coconut Cream, just skim the thick part off the top of a can of full fat coconut milk.  Some brands are separated when you open them off the shelf and others will separate better if you chill them before opening.  Just be sure NOT to shake it, we don't want it to mix.  Skim off the nice creamy top leaving the thin watery part behind in the can.  Place in a bowl and beat with an electric mixer until desired volume is achieved.

STRAWBERRY SAUCE:


4 cups of roughly chopped ripe strawberries (not overripe)
1/2 cup thawed, frozen apple juice concentrate (do not add water)

Wash and dry strawberries (be sure they are nice and dry), roughly chop (most of them I just cut into fourths).  Measure out 4 cups of the chopped strawberries and place into a small saucepan.  Add the 1/2 cup thawed apple juice concentrate and turn heat to medium.  Bring to a boil stirring occasionally, then let boil for 10 minutes stirring occasionally.  Reduce heat to low heat (like about 3 on my electric range) and allow the mixture to cook down until reduced to about half (again, stirring occasionally).  This will take about 20-25 minutes.  The mixture will start to get shiny and a little more clear looking near the end.  My first batch set up more than my second batch, and the only thing different was the berries, so just keep an eye on it and pull it off when it is done to your liking.  It will thicken up some when removed from the heat so keep that in mind.  Store any leftovers in the refrigerator for later.  
And as always, enjoy!