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For the crepes:
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In a medium-sized bowl, beat eggs and milk together. Add 1 tablespoon coconut coil, vanilla, and stevia; whisk well. Add the wheat flour and whisk vigorously until batter is smooth. If batter is too runny, add another tablespoon of flour. If your flour is super heavy and the batter is too thick, add a little bit more milk. Wheat crepes can be a bit more temperamental than regular crepes, in that if the batter is too thick, your crepes will not cook smoothly. The batter should be thinner than pancake batter, thick but still runny.
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On a heated nonstick fry pan, melt 1/4 teaspoon of coconut oil in your fry pan; you just want to lightly oil the pan. Once the oil is melted and hot, pour batter into pan, rotating pan quickly to create a thin crepe. Let cook until you start to see bubbles forming on the crepe and edges are cooked and lifted from the pan. When you see this, flip your crepe and cook the other side. Add another 1/4 teaspoon of oil as needed, every 2 crepes or so. These wheat crepes should be thin and a a golden brown color.
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For the strawberry sauce:
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For the strawberry sauce, combine all ingredients in a blender and blend until smooth and creamy. If you prefer your sauce to be thicker, decrease or omit the almond milk.
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To assemble the blintzes:
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Spread the almond butter over one side of warm crepes and top with sliced bananas. Roll crepe together and top with strawberry sauce, 1/4 cup toasted almonds and 1/4 cup raisins.
