Melt ghee and add water. Add eggs and beat to a frothy mixture.
Add tapioca flour/starch, coconut flour, sea salt, and vanilla. Mix with a whisk until well-combined.
Heat an 8" nonstick skillet over medium-low heat.
Scoop batter into pan, swirling pan for the batter to cover the bottom evenly. I pour in approximately 2 tbs. worth of batter, about half a ¼ cup measure.
Cook for approximately 30 seconds. Flip and cook for another 30 seconds.
Remove to plate to let cool as you continue with the rest of the batter.
Let cool completely. You will achieve the best results with your cake if you make the crepes ahead of time and refrigerate them before using them to build the cake.
Strawberry Cloud Crepe Cake
Reserve 2 of the nicest looking strawberries and put aside to decorate the top of the cake later.
Rinse and hull strawberries. Pat dry.
Thinly slice the rest of the strawberries. Mix with honey and lemon juice. Set in the refrigerator for 30-40 minutes.
Making sure your mixing bowl and beaters are cold, combine whipping cream, vanilla, and honey and beat just until stiff peaks are reached.
Starting with a crepe on your serving plate, spread whipped cream onto the crepe and top with a layer of strawberries. Repeat with the next crepe.
On the last layer, spread the whipped cream on the crepe and decorate with the 2 reserved strawberries.
Place in the refrigerator to chill until serving.
Notes
The crepe recipe will make more layers than you need for your cake (I used 6). Simply refrigerate the remaining crepes in a sealed bag and save them for another day. They will keep for about 5 days in the fridge.To make a simple dessert with any leftover crepes, warm the crepes either in the microwave or in a dry pan. Fill partially with some whipped cream and fold the crepe. Drizzle a fruit or chocolate sauce over the crepe and top with some sliced almonds. Another easy and light dessert!