Pour the almond milk, 4 eggs, and butter into the blender. Blend until well mixed.

Add the rest of the crepe ingredients (coconut flour, rice flour, honey, salt, and xanthum gum) into the blender. Blend until fully combined.

Place a medium sized pan on the stove and heat to medium heat. On our stove we set it to 4 out of 10.

Pour ¼ cup of crepe batter into the hot pan. Cook for approx 2 minutes on the first side.

Flip and then cook for another 1 minute.

Stack up the finished crepes in a nice crepe tower. Let the crepes cool, you can even refrigerate them to assemble the next day.

For the cream, take the cream off the top of the cans of coconut cream. Blend in blender with honey and matcha powder.

To assemble, alternate layers of crepe and matcha cream starting with a crepe and ending with the cream on top. I also put cream around the outside of our cake.

Decorate with sifted matcha on top and any fruit that you would like! The cake tastes best cold, so refrigerate before eating.