2. With a spatula, scrape the sides and add coconut milk at room temperature.
Blend until perfectly smooth.
3. To finish absorbing some excess material, let the batter rest for about five minutes.
4. Heat to medium with a non-stick skillet. In the skillet, add about 2
tablespoons plus a little more flour and tilt it softly from side to side until the flour stretches into a thin pancake. It's not an absolute calculation because your pan and how thin you like your crepe will depend on it.
5. Raise the edges softly after the sides are set and turn to cook on the other side for about 30 seconds. Place and repeat on a plate until the batter is out.
6. The cold coconut cream and sweetener beat together until smooth by using a stand mixer's whisk fitting or handheld electric blender.