Blend Unsweetened Shredded Coconut (1 3/4 cup) in a food processor.
Mix coconut, Tapioca Flour (4 tablespoon), and Pink Himalayan Sea Salt (1 pinch) together.
Add in Large Egg (4), Honey (1 teaspoon), Cashew Milk (1 cup), and Coconut Butter (2 tablespoon). Whisk until well combined.
Let the batter rest for 15-20 minutes at room temperature and whisk again.
Cook the crepes on a good non-stick pan at about a medium-high temperature. For every crepe, you need only 1 teardrop of oil. Gently flip when bottom side is getting color.
Serve with your favorite topping.