- In a blender, blend together 1 egg, ¾ cup pancake mix, ¼ cup shredded coconut, ½ cup milk, 1 tsp vanilla or almond extract, and a pinch of cinnamon and nutmeg until smooth.
- Heat a non-stick pan over medium heat and add 1 tsp of your preferred fat (butter, ghee, or coconut oil).
- Pour ¼ cup of the crepe batter onto the pan and tilt the pan to spread the batter into a thin, even layer.
- Cook for 1-2 minutes on each side, until the edges start to brown.
- Repeat with the remaining batter.
- Serve the crepes with a sprinkle of shredded coconut, a drizzle of maple syrup or maple cream, and a few edible flowers on top. Optional: fold the crepes into triangles before serving.
This is an AI generated recipe, and it may not be perfect. Please use your own judgement when following the instructions.