1 1/2cupalmond milkor milk of choice if not dairy free
1 3/4cupwhole wheat or all purpose flour
3tbspraw cane sugar
Zest of 2 lemons
Juice of 2 lemons
Whisk eggs, milk, vanilla, and coconut oil together in a bowl; stir in flour, sugar, lavender, and lemon zest.
Heat 1 tbsp coconut oil in a large nonstick skillet over medium heat.
Pour crepe batter in the skillet similarly to how you would a pancake; if you want the mini crepe cake, then let the batter spread exactly the same way you would a pancake; if you want larger crepes, swirl the batter around in the skillet until it covers the entire bottom of the pan.
Cook the crepe on one side, approximately 30 seconds, and then carefully flip it over and cook the other side.
Repeat this process until the crepe batter is done.
Once the crepes have completely cooled, prepare the icing.
For the icing, mix coconut cream, lemon juice, honey, and vanilla together with an electric mixer, carefully mix in the powdered sugar until you're left with a thick icing-like consistency.
Place approximately 1 tbsp of icing on one side of one crepe and use a knife to spread it; place another crepe on top of that one and repeat this process until your crepe cake is formed.
Top cake with icing and lemon zest and enjoy!
*Only use the creamy part of the coconut cream, not the liquid