| Total Fat | 1g |
| Total Carbohydrates | 17g |
| Cholesterol | 25mg |
| Sodium | 30mg |
| Dietary Fiber | 1g |
| Sugars | 5g |
| Protein | 3g |
Combine flour, almond milk, sugar if using, egg, and salt in a blender; cover and process until smooth. Pour batter into bowl; cover and chill 30 minutes.
Heat an 8” crepe pan or nonstick skillet coated with cooking spray over medium heat. Pour ¼ cup batter into pan; tilt pan in all directions so that the batter coats the surface evenly. Cook 1 minute or until underside is lightly browned and set. Turn and cook 10 seconds.
Repeat with remaining batter. Stack crepes between layers of paper towels to prevent sticking.
To make filling, combine strawberries, sugar and orange juice. Let stand 10 minutes.
To assemble, lay one crepe flat on a plate. Top with ¼ cup filling. Fold over. Dust with powdered sugar, if desired. Serve immediately.
Refrigerate leftovers.
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