Open the cans of coconut milk and remove the thick creme from the top; do not mix with the water at bottom of can. In medium bowl, whisk the coconut cream using an electric beater. Add in the lemon zest, coconut sugar, and vanilla when the cream is thick and smooth. Be careful not to over-mix. Place in refrigerator until crepes are ready to serve.

In blender, add flour, milk, salt, eggs, and avocado oil. Blend until smooth.

Heat a crepe pan, or a pan that is relatively flat, on medium-low heat. Add a touch of oil to the pan and then pour a little more than 1/4 cup of batter in the center—tilt the pan in a circular motion, so the batter disperses to the edge of the pan and thins out. Reduce heat slightly and allow to cook for about 3-4 minutes before flipping—watch for bubbles to appear on whole crepe before flipping.

Remove from pan and allow to cool (unless you don’t mind coconut whipped cream melting!)

Place whipped cream and strawberries in crepes and garnish with fresh lemon zest. Enjoy!