For the fastest results, combine the ingredients in a blender. Make sure that all of the ingredients are at room temperature, then combine them in a blender at a medium speed until the batter is smooth. At the end, pulse or stir through the desiccated coconut (if using).
If you’re mixing the batter in a bowl, first whisk the flour, sugar and desiccated coconut (if using) together to remove any lumps, then pour in the coconut milk, melted oil and vanilla (if using), then whisk vigorously until the batter is very smooth and combined.
Heat your pan over medium heat and brush it with a small amount of coconut oil. You can use either a brush or a piece of kitchen paper to do this, and it’s important that it’s just a very thin layer.
Measure out ½ cup/120ml of batter at a time, and pour it into the hot pan. Immediately begin to rotate the pan, so you get an even covering of batter all over.
Allow the pancake to cook for 2-3 minutes on the first side. When ready to flip, the top will be mostly cooked, and won’t rip when you try to flip it. If it begins to rip, give it a little longer.
Flip the crepe and give it another 1-2 minutes on the second side. Keep the crepes covered on a warm plate until ready to eat. You could also keep them warm in the oven at a very low temperature.
Add your fillings of choice and enjoy!