Coconut crepes

• 13/4 cups unsweetened coconut milk
• 3 large eggs
• 3 tbsps superfine sugar
• 3/4 tsp ground cardamom
• 1/8 tsp salt
• 3/4 cup all-purpose flour
• 1/2 cup dry coconut (or freshly grated, preferably unsweetened)
• 1/4 cup whole milk
• 1/2 cup room temp unsalted butter
• Preheat oven to 200 degrees. Line a baking sheet with paper towels or parchment. In a large bowl, whisk together coconut milk, eggs, superfine sugar, cardamom, and salt. When combined, add flour, coconut, and whole milk.
• Heat a 10-inch nonstick skillet or crepe pan over medium heat. Rub inside of skillet with a thin coating of butter. Pour about 1/4 cup batter into center of pan, tilting and swirling to evenly coat bottom with a thin layer.
• Cook until crepe is golden on bottom and top is almost dry, 1 to 2 minutes. Flip crepe, and cook until golden, about 30 seconds. Put cooked crepe on baking sheet, and keep warm in oven. Repeat, rubbing pan with more butter before each crepe.
• Top with toppings.