In a large mixing bowl, combine the dry ingredients first: the almond meal, flour, flaxseed meal, erythritol, and baking powder.
Add the egg whites, almond milk, and vanilla. Using a handheld electric mixer at medium speed or a whisk, beat until batter is smooth. Do not allow to rest for long, as the flax tends to thicken the batter over time. For best results, the batter should be thin.
Use a non-teflon, nonstick crepe pan or skillet over medium heat. Pour a little less than ¼ cup of the batter into the pan (just enough to cover the pan with a thin layer), tilting the pan with a circular motion so that the batter coats the pan evenly. Cook the pancake for about 1 minute, until the bottom is golden brown. Loosen with a spatula, turn over, and cook the other side for about 30 seconds. It’s all right to use your hand to help turn it. Remove the crepe and set aside on a plate, then repeat with the remaining batter.
Place crepe on a plate for serving. Put a line of blueberries down the center. You may choose to put a dollop of the strawberry sauce down the center as well, reserving enough of the sauce to garnish the top later. Roll the crepe. Repeat with all the remaining crepes.
When the crepes are assembled, place them back in the pan, four or five at a time, for about 30 seconds/side. When thoroughly warmed, remove and place two to a plate, decorate the top of each plate with a generous serving of the strawberry sauce. Squeeze bottles lend themselves to great designs. Otherwise, spoon about a tablespoon over each crepe.
If desired, sprinkle 4 or 5 carob chips across the top of each crepe. Kids love this! It gives the illusion of decadence.
Sprinkle a generous amount of cinnamon/erythritol mixture across the entire plate. Serve quickly while crepes are warm.