Coconut and Raspberry Crepes

Crepe:

1. Gradually mix the milk, water and egg into the flour, Natvia and salt. Stir until completely smooth.
2. Heat up 1/2 teaspoon of the butter on crepe pan over medium heat and spread it as it melts. When the pan begins emitting smoke, place 3 tablespoon of crepe batter mixture onto the center, swirl so that it evenly covers the entire crepe pan. Allow to cook for 1 minute or until edges of the crepe begins to brown. Use a spatula and flip the crepe over to the other side and cook for an additional 1 minute. Adjust stove heat if necessary.

Coconut and Raspberry Cream:

1. Whip the cream with 100 of Natvia until it stiff peaks. Fold in the coconut and pureed raspberries.

Assembling:

1. Place 2 heaped table spoons of the cream mixture along a straight line along the center of the crepe. Allow 3 cm of the crepe to exceed past the ends of the creme. Fold the top and bottom 3 cm overhanging crepe towards the center, then from one side, roll the crepe up horizontally.