Sweet Pea Lemon Crepe Cake
Ingredients
- 5 eggs
- 2 tablespoons coconut flour
- 1 tablespoon tapioca flour
- 3/4 cup Silk Unsweetened Cashewmilk (or almond milk)
- 1 tablespoon melted coconut oil
- 1/2 teaspoon vanilla extract
- zest of 1 lemon
- pinch of kosher salt
- 15 ounces whole milk ricotta
- 3 ounces creme fraiche
- 1 cup fresh or frozen thawed peas
- 1/2 cup powdered sugar
- zest of 1 lemon
- juice of 1/2 a lemon
- 1 teaspoon vanilla extract
- *fresh pea shoots for garnish
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