This crepes layer cake is made out of paleo crepes layered with rich, sweet lemon coconut cream and fresh strawberries. It's a gluten free dessert, that's perfect for a spring brunch!
*I use the Thai Kitchen pre-canned coconut cream. Each can has about 1 cup of coconut cream in it,after draining the liquid out, so you'll need two cans, and use the remaining on something delicious!
You can also buy two cans of FULL-FAT coconut milk and leave them in the refrigerator overnight. The next morning, flip them upside down, open them and drain out the liquid. You'll be left with coconut cream!
**They should actually be called "large lemons." Don't try the buy the normal sized lemons that just look the largest, or your cake won't have a nice lemon flavor!
***These crepes can be sticky, so make sure you use a really good quality non-stick pan. I originally made this recipe with a really old pan that has all it's non-stick goodness scraped off, and it did not work. I used it an excuse to get new pans and, voila! perfect crepes!
**** It really helps to preheat your pan for a good 5 minutes before starting to make the crepes, since the temperature is so low.