Warm up a non-stick 10-inch pan (or comparable skillet) over medium heat.

In a blender, add the rice flour, non-dairy milk, flax seeds, syrup, matcha powder, and salt. Blend on high for 2 minutes.

Grab the pan by the handle and lift it off the heat. Carefully pour in enough batter to cover the bottom in a thin layer. Tilt the pan to swirl the batter as needed, then gently set it back down on the stove.

Cook until the sides curl up, about 3 minutes, then it’s ready to flip. Cook the other side for another 3 minutes, then remove from the pan and set aside.

In a large bowl, add the coconut cream and maple syrup. Using a whisk or a mixer with a whisk attachment, beat until stiff peaks form. Be careful not to over mix.

Feel free to plate however you want! We laid down a crepe and spread the coconut cream on 1 half, then added the strawberry slices on top and folded it in half, then half again.