Unsweetened Shredded Coconut (1 3/4 cups)
in a food processor.
Tapioca Starch (1/4 cup)
Pink Himalayan Sea Salt (1 pinch)
Large Eggs (4)
Honey (1 tsp)
Cashew Milk (1 cup)
Coconut Butter (2 Tbsp)
. 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.