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Put all the crepe ingredients (milk, eggs and flour) in a blender and blend on high until thoroughly mixed. If you would rather not use a blender, just whisk all the ingredients together in a large bowl.
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Melt a teaspoon of coconut oil in a six-inch pan (see note below) over medium heat. Once the oil is hot, pour about 1/4 cup of batter into the pan and make a circular motion with the pan's handle so the batter evenly spreads over the pan. Cook until the top of the crepe is no longer liquid (about 30-45 seconds) and then flip and cook for another 30-45 seconds. Place the cooked crepe onto a plate and repeat with the remaining the batter (add a few drops of coconut oil between each crepe to keep them from sticking to the pan). Cool completely.
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3
While the crepes are cooling, make the filling. Take the coconut cream out of the fridge and turn it upside down. Open the can and drain out the liquid (reserve for another recipe). Scoop out the coconut cream, put it into a bowl and use an electric mixer to whip it for about 45 seconds. Add in the ground nuts and honey; whip until evenly incorporated.
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Once the crepes have cooled, place one on a serving dish. Spread with a thin layer of cream and top with another crepe. Gently spread the cream on the crepes to prevent the crepes from sliding around. Repeat with the remaining crepes, topping the last crepe with cream. Before frosting the sides, you can trim the edges of the crepes to make them more uniform, but this is totally optional (unless you're a perfectionist; then you'd better trim the edges)! Spread the remaining cream on the sides of the cake. Sprinkle ground nuts on top (optional) and finish with a drizzle of honey.
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5
Refrigerate for at least 30 minutes before serving.
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Notes:
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1. You can use the listed amount of milk or use half milk and half water.
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2. You can use whatever sized pan you want; the only thing affected will be the number of layers (using a six-inch pan I got about 13 layers).
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3. Recipe inspired by Crepe Cake from FoodFaithFitness.
