Mix all dry ingredients together. In a small bowl, mix all of the wet ingredients. Slowly add wet ingredients
to the dry and hand-whisk gently to combine. Avoid overworking the batter.
Warm the teppanyaki on #5. When reached, turn up to 7.5 to 8 (varies by model of teppan). Once
orange light is off, spread oil on cooking center and pour about 1 medium ladle of batter, from the
outside in. Spread batter a little if it seems to be too thick, or add a little more almond milk. When the bubbles subside, flip the crepe over (or put on a plate, top with another plate, flip and put back on teppanyaki). Cook for about 1 minute, or until golden. Remove to a plate to cool.
To assemble, place 2 to 3 tbs Ricotta mixture in the center of one crepe and add some marinated fruit.
Roll up to close. Dollop each crepe with coconut cream, and finish with more fruit, nuts, mint and sugar.