Scoop the crepe batter into the frying pan and tilt the pan with a circular motion to ensure that the batter coats the surface evenly. The thickness of the crepes will depend on how much batter you use for each. Usually 1/4 cup is what you need to make a 10 inches (26 cm) crepe.
Cook the crepe until the sides start to crisp up and lift off easily from the frying pan. It should take about 2 minutes each, over medium heat.
Loosen with a spatula and flip over to cook the other side. Both sides should be lightly brown, and the crepes should be crispy on the sides and softer in the middle.
Repeat for the next crepes.
To serve fill each crepes with the whipped coconut cream, fold in a triangle and top with the fruits of your choice fresh berries, spicy plum jam etc.