Combine almond flour, coconut flour, salt, and eggs in a blender and mix until smooth.

Scrape the sides with a spatula and add room temperature coconut milk. Blend until smooth.

Let the batter rest for about five minutes to finish absorbing any extra liquid.

Heat a non-stick skillet to medium. Add approximately 2 tablespoons plus a bit more of batter to the pan and gently tilt it from side to side until the batter spreads into a thin pancake. It’s not an exact measurement because it will depend on your pan and how thin you want your crepe.

Once the sides have set, gently lift the edges and flip to cook on the other side, about 30 seconds. Place on a plate and repeat until the batter is gone.

Using the whisk attachment of a stand mixer or handheld electric mixer beat the cold coconut cream and sweetener together until creamy.

Fill crepes with dairy-free whipped cream and top with fresh strawberries.