Ingredients
For The Crêpes:
- 1 1/2 cup unsweetened vanilla almond milk
- 1/4 cup + 2 tablespoons coconut flour
- 1/4 cup+ 2 tablespoons tapioca flour
- 3 tablespoons coconut sugar
- 3 tablespoons coconut oil melted
- 6 eggs
- Generous pinch of sea salt
For The Coconut Cream:
- 1 1/2 cups coconut cream
- 3 tablespoons honey
- Zest of 3 large lemons
- 1 1/2 tablespoons fresh lemon juice
- 1/2 tablespoon vanilla extract
- 3 cups fresh strawberries hulled and very thinly sliced
Instructions
- In a large blender, blend all ingredients for the crêpes until smooth and well combined. Place in the refrigerator for 30 minutes to let the coconut flour begin absorbing some of the liquid.
- Preheat a nonstick 10-1/4-inch pan on medium-low heat. A light rub of coconut oil is also a good idea to prevent sticking.
- Pour a scant 1/4 cup into the preheated pan and swirl around until the pan is evenly coated.
- Cook until the outsides of the crêpe darken and the inside feels just set, about 4-6 minutes.
- Gently pick up the crêpe and flip over. Cook until the other side is just set, another 20-40 seconds. Repeat until all the batter is used, storing the crêpes in the fridge on a plate as you cook them. You want them nice and cold when you put the cream on! You should end up with 17 crêpes.
- Place the coconut cream, honey, lemon zest, lemon juice, and vanilla extract into a large bowl. Using an electric hand mixer, beat until smooth and well combined, scraping the sides down as necessary. Set aside 1/4 cup of the cream for later use.
- Place one cooled crêpe on a plate or cake stand and top with 1 heaping tablespoon of the coconut cream. Using an offset spatula, spread the cream thinly over the entire surface of the crêpe.
- Lay 2 tablespoons of the thinly sliced strawberries flat on top of the crêpe, spreading them out evenly. Repeat the same process until all the crêpes are used.
- On the last layer, you should have some strawberries left over, as well as the reserved 1/4 cup of coconut cream. Carefully spread the remaining cream evenly over the center of the top crêpe, spreading almost to the edges. Assemble all the remaining strawberries in a pile in the center of the cake.
- Refrigerate for at least 1 hour to set the coconut cream.
- Slice and serve!
