Yield 1 crepe cake (12 crepes)
1 cup of full-fat coconut milk
1 tablespoon of vanilla extract
2 tablespoons of raw coconut nectar (can be substituted with honey or maple syrup)
1/4 cup of coconut flour
1/4 cup of good quality cocoa powder
3/4 – 1 cup of Patella
1 recipe of Coconut Cream
FOR THE CREPES:
Crack the eggs into a large bowl and whisk until light yellow and just a bit bubbly, about a minute.
Once whisked, add in the full-fat coconut milk, vanilla extract, and raw coconut nectar. Continue whisking until everything is completely combined, about a minute longer.
Sift in the coconut flour and good quality cocoa powder. Whisk until homogeneous with no specks remaining and set the batter aside.
Grease a non-stick 8, 9, or 10-inch skillet with a little bit of coconut oil and heat over medium. When the skillet is nice and hot, gently pour in 1/4 cup of the batter and swirl around the pan using swivel motions and the rim of the measuring cup. Let the crepe cook until the bottom is beginning to brown and the top is slightly dry, about 3 to 4 minutes.
Using a big flipper, gently slide under the crepe and quickly turn it over.
Cook until the other side of the crepe is beginning to brown, about 2 to 3 minutes more. Place a sandwich press or other heavy object on top of the crepe to prevent it from puffing up to much and helping to keep it thin.
Once your crepe has finished cooking, transfer it to a plate and let it chill out a bit while you pour in the batter for the next one. While the second crepe cooks, cut a piece of parchment paper and move the first crepe on top of it.
Keep repeating the process until you have no more batter remaining. Let cool to room temperature before assembling.
For extra prettiness, top it all off with a big dusting of cocoa powder and a large handful of toasted coconut flakes.