Using a hand mixer beat the eggs with butter for at least 3 minutes or until you get a nice emulsion. Now add your seed meal, salt, cinnamon and lemon zest. (You can grind the seeds just before you will be baking the crepes in a coffee grinder)
Preheat a non-stick pan (you can add just a bit of coconut oil) and cook 2 thin crepes out of your mixture.
Crush the raspberries with a fork and mix them with sour cream.
Slice the strawberries and add them to the cream. Add stevia and some vanilla extract to taste.
Fill the crepes with the filling and decorate with an extra strawberry before serving.