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  • Author: Taylor Kiser
  • Total Time: 2 hours 30 minutes
  • Yield: 10 servings 1x



For the crepes:

  • 1 1/2 Cup Unsweetened vanilla almond milk
  • 1/4 Cup + 2 Tbsp Coconut flour (39g)
  • 1/4 Cup + 2 Tbsp Tapioca Flour (45g)
  • 3 Tbsp Coconut sugar
  • 3 Tbsp Coconut oil (melted)
  • 6 Eggs
  • Generous pinch of sea salt

For the coconut cream:

  • 1 1/2 Cups Coconut cream * (See notes)
  • 3 Tbsp Honey
  • Zest of 3 LARGE lemons ** (see notes)
  • 1 1/2 Tbsp Fresh lemon juice
  • 1/2 Tbsp Vanilla extract
  • 1 Lb Package Fresh strawberries (Hulled and very thinly sliced (about 3 cups after slicing))


To make the crepes:

  1. In a large blender, blend all ingredients for the crepes until smooth and well combined. Place in the refrigerator for 30 minutes, to let the coconut flour begin absorbing some of the liquid.
  2. Preheat a VERY NON-STICK *** (read notes) 10 1/4 inch pan on medium-low heat. A light rub of coconut oil is a good idea if your worried about the non-stickiness of your pan. ****
  3. Pour a scant 1/4 cup (just under 1/4 cup, or 3.5 Tbsp) into the pre-heated pan and swirl around until the pan is evenly coated.
  4. Cook until the outsides of the crepe darken and the inside feels just set, this takes 4-6 minutes depending on your pan. Mine were perfect about 4.5 minutes.
  5. Very gently pick up the crepe and gently flip over. Cook until the other side is just set, only another 20-40 seconds, you don’t want to dry them out! Repeat until all the batter is used, storing the crepes 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 crepes.

To make the cream:

  1. 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.

To assemble:

  1. Place one cool crepe down on a plate, or cake stand, and top with 1 heaping Tbsp of the coconut cream. Using an offset spatula (this will make your life so much easier!) spread it thinly over the entire surface of the crepe. It won’t totally cover the crepe, and it does not need to look pretty! You won’t see the layers.
  2. Lay 2 Tbsp of the thinly sliced strawberries flat on top of the crepe, spreading them out evenly. Repeat the same process until all the crepes are used.
  3. 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 crepe, spreading almost to the edges. Assemble all the remaining strawberries in a pile in the center of the cake.
  4. Refrigerate for at least 1 hour to set the coconut cream.
  5. Slice and DEVOUR!


*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.

  • Prep Time: 1 hour
  • Cook Time: 1 hour 30 minutes
  • Category: Cake, Dessert
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