Place all ingredients into a blender and blend until smooth. In the meantime, heat a small non-stick skillet over low heat.
Once preheated, spray with non-stick spray and pour enough batter in to coat the bottom, twirling the batter around to evenly coat the pan. It won't take much (about 1/4 cup as original recipe is written).
Cook for 1-2 minutes or until the top begins to appear dry and the edges brown. Then flip carefully by loosening the edges with a butter knife and flipping it over in one swift movement.
Cook for another minute or so on the other side and then transfer to a serving plate. Place sheets of wax paper between crepes to keep fresh. There should be 10-12 crepes depending on the size of your pan (amount as original recipe is written // adjust if altering batch size).
Serve warm with white chocolate coconut filling, blueberries, and strawberry sauce (recipes in notes).
To store, place in an airtight container or Ziploc bag with sheets of plastic wrap or wax paper between each crepe. Will reheat well the next day.
*To make the white chocolate coconut filling: Add half an 11-ounce bag of white chocolate chips (make sure they're g-free) and half a 13.5-ounce can of full fat coconut milk (that's been well shaken) to a sauce pan over low-medium heat and whisk until melted and well incorporated. Then refrigerate until chilled. *To make the strawberry sauce: Simply quarter 1 cup of strawberries and blend them with 1 Tbsp raw sugar. Pour into a saucer for serving. *If the batter appears too thin, add a pinch of xanthan gum or more gluten-free flour. This will help thicken it up. *Nutrition information is a rough estimate calculated without fillings or toppings.