1. Use a medium-sized mixing bowl to sift and combine all the dry ingredients. That includes flour, salt, and blue spirulina powder.
2. Whisk your apple sauce & almond milk in a smaller bowl.
3. Pour ¼ of the mixture, at a time to the other bowl. Whisk while you add the batter.
4. Add coconut oil into your crepe mix. Whisk until you get a silky smooth texture. Avoid lumps and clumps to ensure that you get paper-thin crepes.
5. Cover the crepe batter with plastic wrap and pop it in the fridge.
6. Refrigerate overnight (or at least 1 hour) to set the batter.
7. Heat the frying pan/crepe pan by keeping the stove at a high medium heat.
8. Then grease and season the pan with oil before pouring ¼ cup of crepe batter. The shorter sides make flipping them easier. Make sure that your batter spreads evenly.
9. Cook crepe for 30 secs-1 min. (or until it is cooked).
10. Flip over to cook the remaining side (30 secs).
11. Repeat step 8-10 for the rest of the batter. You might have to adjust the heat to prevent the crepe from burning.
12. Stack your crepes on a serving plate or baking sheet while you cook the remaining batch.

ASSEMBLE THE CAKE:

1. Whip the cream till quite stiff, mix in the icing sugar.*
2. Put the first crepe onto a flat plate and then put about 3-4 tablespoons of whipped cream on the crepe.
3. Use an offset spatula to spread thin, even layer of cream to the very edge of your crepe.
4. Place a crepe on top and repeat with adding cream and crepes until you’ve used up all of your crepes.
5. Refrigerate the crepe cake for about 1 hour before serving.