Directions

1. In a large bowl, combine the flour, sugar, sea salt and then into a well in the middle, pour the almond milk, coconut oil and vanilla.  Mix with a whisk until smooth.
2. Melt the butter in a medium frying pan, and pour about 1/2 cup of the batter into the middle.  Quickly pick up the pan by the handle and rotate it, until the batter covers the entire bottom, forming a large circle.  After 30 seconds or so, flip the crepe over with a very flat spatula, and cook for another 20 seconds or so.  Don’t let it get too brown. Remove from the heat and serve immediately.  Repeat with the rest of the batter.

1. Full fat coconut milk (or coconut cream), chilled overnight
2. 1/4 cup powdered sugar (or more to taste)
3. Place a metal bowl in the fridge for 10 minutes.  Remove the bowl from the fridge and scoop the very thick coconut cream out into the bowl (leaving the coconut water in the can).  Blend for a minute or so until fluffy.  Add the powdered sugar and mix for another 30 seconds or so.  Use immediately, or for a thicker consistency, refrigerate.

1. In a small saucepan, heat the strawberries over medium heat until the strawberries boil. Let them cook for 3-4 minutes until the juice is released and they are soft and easily crushed with a rubber spatula or wooden spoon.  Remove from the heat, and add the lemon juice and maple syrup.  Stir in the chia seeds and refrigerate for 1-2 weeks or freeze for up to 3 months.

1. Fold a crepe in half, then half again, forming a heart or fan shape.  Top with whipped cream, and jam and pour Peanut Butter Panda Puffs over the crepe.  Serve immediately!