Small pinch of salt
Refrigerate coconut milk at least 6 hours (or overnight). This necessary to separate the fatty/cream part of the coconut milk.
Remove coconut milk from refrigerator (making sure to not shake the can). Open the can and carefully scoop out the fatty cream that has floated to the top and put it into a mixing bowl. Save the clear liquid for use in other desserts.
Sift in powdered sugar, vanilla extract, and salt. Using electric mixer, whisk the cream until it is fluffy. For additional sweetness, add more powdered sugar and keep whisking. If coconut cream is not whipping up, you can add tapioca starch 1 tbsp at a time and mix until it's the desired consistency.
Once your coconut cream is whipped, refrigerate it until it's ready to consume.
Vegan butter, melted
sugar (we used coconut sugar)
Additional vegan butter for cooking
Melt vegan butter and allow to cool at room temperature for a few minutes.
Sift flour into a medium mixing bowl. Add salt and mix together.
Pour soy milk, vegan butter, pandan extract, and vanilla extract into flour bowl. Using an electric mixer, combine all ingredients until well-incorporated. Then pour the batter through a sifter into another bowl for a smoother texture. Alternatively, you can blend the batter at a high speed.
Refrigerate the batter for at least 45 minutes.
Heat a small non-stick pan (~7 to 10 inches) and add a small amount of vegan butter. Once the pan is heated, pour 1/3 cup of batter onto one side of the pan, and immediately tilt the pan around to form a circle with the batter.
Let the crepe cook the edges get crispy and the middle is mostly cooked (1 to 1.5 minutes). Shake the pan back and forth. If the crepe slides back and forth, it's time to flip. If it doesn't move, let it cook for another minute.
Flip your crepe. This will take some practice if it's your first time. Let it cook for another 30 seconds and slide it onto a plate to cool.
8) Fill your crepes with whipped coconut cream and any other fillings you'd like. Makes about 10 crepes.