Combine wet ingredients in a blender; cashew milk, water, eggs, and coconut oil.
Combine dry ingredients in a medium mixing bowl; cassava flour, coconut palm sugar, culinary matcha, salt.
Slowly add dry ingredients to wet ingredients in a blender, one quarter at a time.
In a medium frying pan, on a medium/high heat setting, drop 1 tbsp of coconut oil.
Drop half of a cup of the mixture at a time and flip after the corners of the crepe start to look dry, or about 45 seconds on each side.
Garnish with coconut palm sugar and squeeze a lemon wedge over crepes.